Yield: 14 servings
Butter brickle recipe revives a long-ago favorite By Raenne Sarzen.
Betty Crocker discontinued its butter brickle cake mix and frosting mix in 1990, but fans can re-create the flavors. General Mills, which manufactured the mixes, suggested using its yellow, butter yellow, golden vanilla or French vanilla cake mix and folding in 1/2 cup of butter brickle pieces.
You can make the cake mix according to the package instructions or follow a suggestion from Anne Byrn, author of "The Cake Mix Doctor": She recommends using melted butter instead of oil and adding flavoring extract, such as vanilla, to hide the "cake mix flavor." We did both, and the tricks were effective.
General Mills didn't have a solution for duplicating the frosting, so we've provided a delicious alternative.
1 (18.25 ounce) box yellow or white cake mix
1 cup whole milk
1 stick (1/2 cup) butter, melted
1 teaspoon vanilla extract
1/2 cup almond toffee baking bits (see note)
1 tablespoon all-purpose flour
Whipped Cream Frosting
2 tablespoons cold water
1 teaspoon unflavored gelatine (see note)
2 cups cold whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup crushed almond toffee baking bits
1 (8 ounce) package milk chocolate toffee bits, optional
To prepare cake: Heat oven to 350 degrees F. Grease and flour 2 (9-inch) nonstick cake pans.
Place cake mix, milk, butter, eggs and vanilla extract in bowl of electric mixer. Beat on medium speed 3 minutes. Toss toffee bits with flour in small dish; fold into cake batter. Divide batter between pans; smooth tops with rubber spatula.
Bake until cake is set and springs back when lightly touched in center, about 30 minutes. Let cool on wire rack 10 minutes.
Run knife around pan edges. Remove from pans; let cool completely before frosting.
To prepare Whipped Cream Frosting: Refrigerate bowl of electric mixer and beaters about 15 minutes.
Pour water in glass measuring cup; sprinkle gelatine over water. Let stand 2 minutes.
Microwave on HIGH for 30 seconds. Stir thoroughly; let stand until gelatine is completely dissolved, about 2 minutes.
Beat cream and sugar in bowl of electric mixer on medium speed. As cream just begins to thicken, add cooled gelatine mixture. Beat until cream is thickened. Beat in vanilla extract. Fold in crushed toffee.
Split cake layers in half horizontally, using serrated knife. Place 1 layer, cut side up, on serving platter. Brush off crumbs. Spread layer with 1/4-inch layer of frosting. Top with another cake layer. Repeat with remaining frosting and layers. Frost top and sides of cake. Garnish sides of cake with milk chocolate toffee bits.
Approximate nutrition information per serving: 515 calories; 32g fat (56 percent calories from fat); 120mg cholesterol; 6g protein; 50g carbohydrate; 0.5g fiber; 460mg sodium
Note: We used Heath brand toffee bits. Gelatin added to whipped cream gives it a firmer, mousse-like texture and keeps liquid from separating. It also holds up longer.
Source: Food - Monday, March 19, 2001 - St. Louis Post-Dispatch
Note: Cake mixes no longer contain 18.25 ounces of cake mix. They are around 15.25 ounces. To extend the cake so that your recipe turns out properly, use our Cake Mix Extender recipe.