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    Butterscotch Sundae Cake

    Source of Recipe


    Recipe Introduction

    Homemade butterscotch sauce and ice cream transform moist, fudgy cake into an ice-cream parlor treat.

    List of Ingredients

    Butterscotch Sundae Cake

    Prep: 20 min - Bake: 35 min - Cool: 10 min

    Butterscotch Sauce (below)
    1 package Betty Crocker® SuperMoist® creamy swirls of fudge chocolate cake mix
    1/2 cup water
    1/2 stick margarine or butter, softened (1/4 cup)
    2 eggs
    Ice cream


    1. Make Butterscotch Sauce; set aside.

    2. Preheat oven to 350?F (metal or glass pan). Grease (or use cooking spray) bottom of 8- or 9-inch square pan. Beat cake mix, water, margarine and eggs in large bowl on low speed 1 minute, scraping bowl, or stir 2 minutes by hand. (Do not overbeat; batter may be slightly lumpy.) Spead in pan.

    3. See directions on Fudge pouch. Squeeze fudge onto batter in 4 lines, using all the fudge. Place tip of knife on bottom of pan, and draw across all lines of fudge in 7 or 8 back-and- forth motions as shown on package.

    4. Bake 8-inch pan 30 to 35 minutes, 9-inch pan 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. (Decease bake time by 2 to 3 minutes if using dark, nonstick or glass pan.) Cool at least 10 minutes before serving.

    5. Serve cake warm or cool with ice cream and sauce.

    Makes 12 servings

    Butterscotch Sauce

    1/2 cup packed brown sugar
    1/4 cup light corn syrup
    1/4 cup milk
    2 tablespoons margarine or butter

    Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring occasionally. Reduce heat; boil 5 minutes, stirring occasionally. Cool completely (sauce will thicken as it cools). Stir before serving.

    Makes about 3/4 cup sauce.




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