Best 6 Chocolate Cake With Butterscotch Icing Moms Recipes

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Indulge in a delectable journey with our intricately crafted chocolate cake, adorned with a luscious butterscotch icing that elevates its taste to new heights. This classic combination tantalizes the senses, offering an exquisite treat that will leave you and your loved ones enchanted.

Immerse yourself in the rich, decadent flavors of our chocolate cake, a symphony of moist, fluffy textures and intense cocoa notes. Each bite is a celebration of chocolate's opulence, enhanced by the velvety smoothness of our signature butterscotch icing.

Prepare to be captivated by the irresistible allure of our chocolate cake with chocolate chips, a delightful variation that adds an extra layer of chocolatey goodness. The semi-sweet chocolate chips melt in your mouth, creating pockets of pure chocolate bliss that perfectly complement the moist cake and creamy icing.

For those who prefer a hint of caramel sweetness, our chocolate cake with butterscotch chips emerges as a delightful alternative. The butterscotch chips infuse the cake with a buttery, caramel flavor, creating a harmonious balance between chocolate and caramel notes.

Those with a penchant for nutty flavors will find solace in our chocolate cake with nuts, a delightful symphony of textures and flavors. The crunchy nuts add a delightful textural contrast to the soft cake, while their nutty flavor adds depth and complexity to the overall taste experience.

Explore the world of chocolate cakes with our comprehensive collection of recipes, each offering a unique twist on this timeless classic. From the classic chocolate cake with butterscotch icing to innovative variations like chocolate cake with chocolate chips, butterscotch chips, and nuts, our recipes cater to every taste and preference.

Let's cook with our recipes!

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING



Chocolate Caramel Cake with Butterscotch Frosting image

Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Steps:

  • Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

Nutrition Facts :

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.-Shelley McKinney, New Castle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 4

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Steps:

  • Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

GERMAN CHOCOLATE CAKE WITH BUTTERSCOTCH FROSTING



German Chocolate Cake with Butterscotch Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 servings

Number Of Ingredients 16

4 ounces sweet dark chocolate
1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels
1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool.
  • Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt.
  • Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
  • In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
  • With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
  • Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes.
  • Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting.
  • For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat.
  • In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined.
  • To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.

CHOCOLATE CAKE WITH BUTTERSCOTCH ICING (MOM'S!) RECIPE - (3.5/5)



Chocolate Cake with Butterscotch Icing (Mom's!) Recipe - (3.5/5) image

Provided by Deeee

Number Of Ingredients 17

Icing:
4 tbsp cocoa
1 cup hot coffee or boiling H20
1/2 cup crisco oil
2 cups sugar
2 eggs
1 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt
2 cups flour
1/2 cup sour cream or buttermilk
1 tsp baking soda
1/4 cup butter
1 cup brown sugar
5 tbsp whipping cream
2 cups icing sugar
1 tsp vanilla

Steps:

  • Preheat oven to 350 and use 9x13 pan. (a) Dissolve cocoa in boiling H20 or coffee. Set aside. (b) Mix together sour cream or buttermilk with baking soda set aside. (Will rise) (c) In separate bowl, beat eggs then add oil, sugar, vanilla. Add cocoa mixture from above. (d) In separate bowl mix baking powder, salt and flour. Add slowly to the egg mixture above. Once (a)(c) and (d) are mixed, lastly add (b) sour cream and baking soda to the mix. Bake for 1/2 hour and check. Icing: On stove, bring butter, brown sugar and cream to a boil. Boil 3 minutes or until the candy forms a soft ball (test) in ice water. Remove from heat, let cool for 10 minutes. Add icing sugar and vanilla, mix and add cream to make it a creamy texture (will be easy to spread). Add to cake when cooled.

CHOCOLATE FUDGE CAKE WITH BUTTERSCOTCH FUDGE FROSTING



Chocolate Fudge Cake With Butterscotch Fudge Frosting image

My father-in-law is a baker for a bakery in our home state of New Jersey and claims (with a mysterious twinkle in his eyes) that this is HIS recipe! However, it seems to be the same cake my grandmother has been making since my mother was a little girl...HMMM... Whatever the case, this is real comfort food, especially if you go all the way and make the fudge sauce. It's something that both my grandmother AND father-in-law do:) *Cook and prep times are for all 3 recipes combined.*

Provided by JamesDeansGirl

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 22

3 ounces unsweetened chocolate
1 cup granulated sugar, plus
2 tablespoons granulated sugar
6 tablespoons butter, softened
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon vanilla extract
2 large eggs
1 1/4 cups flour
1/2 cup milk
2 ounces unsweetened chocolate
1/2 cup packed light brown sugar or 1/2 cup dark brown sugar
1/3 cup heavy cream
2 tablespoons butter
1/4 teaspoon vanilla extract
1 pinch salt
2 cups powdered sugar
1 (12 ounce) can evaporated milk (optional)
2 cups granulated sugar (optional)
8 ounces unsweetened chocolate (optional)
1 teaspoon vanilla extract (optional)
1 pinch salt (optional)

Steps:

  • CAKE: Melt the chocolate with 1/3 cup water; stir until smooth.
  • Remove pan from heat; let cool until lukewarm.
  • Meanwhile, preheat oven to 350*F.
  • Grease an 8 1/4x4 1/2" loaf pan; line the bottom with waxed paper.
  • Put the sugar, butter, salt, baking soda, and vanilla in a medium bowl.
  • Beat with an electric mixer on high speed until well blended.
  • (The mixture WON'T be creamy.) Add 1 egg; beat until creamy, pale, and fluffy.
  • Add the other egg.
  • Reduce mixer speed to medium and beat in 1/2 the flour, then 1/2 the milk.
  • Beat in the remaining flour and milk, then the chocolate, until blended.
  • Scrape batter into the prepared pan.
  • Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan for 5 minutes.
  • Loosen edges from sides of pan; invert onto a wire rack and peel off the waxed paper.
  • Turn right side up and cool completely.
  • MAKE THE FROSTING: Melt the chocolate with the brown sugar and heavy cream in a medium saucepan over low heat, stirring often, until smooth.
  • Remove pan from heat; add the butter, vanilla, and salt and stir until the butter has melted.
  • With an electric mixer on low speed, beat in 1 cup of the powdered sugar.
  • Increase the speed to high and beat for 1-2 minutes, or until light and fluffy.
  • Reduce mixer speed to low and beat in the remaining powdered sugar.
  • Increase speed to medium and beat the frosting for 1 minute longer.
  • ASSEMBLE THE CAKE: Cut the cake in 2 layers.
  • Spread 1/2 the frosting on the bottom layer, replace the top, and spread the remaining frosting over the top and sides.
  • Serve as is, or with a scoop of ice cream and a generous portion of fudge sauce.
  • MAKE THE FUDGE SAUCE: (OPTIONAL).
  • Bring the evaporated milk and sugar to a boil in a medium saucepan, stirring often to dissolve the sugar.
  • Reduce heat to low and simmer for 5 minutes.
  • Remove saucepan from heat.
  • Add the chocolate, vanilla, and salt and let stand for 5 minutes until the chocolate melts.
  • Beat with an electric mixer on high speed (be careful--the chocolate will spatter at first) until smooth and thick, about 3 minutes.
  • Serve warm.

MOM MOMS BUTTERSCOTCH ICING



Mom Moms Butterscotch Icing image

My Grandmother(Mom Mom) made this icing and put it on everything from chocolate cake to cookies. I love it and can eat it just by the spoonful, be careful when making it as it can easliy become too stiff. I really don't mind if it does because then I would just put it in a pan and cut it like fudge.

Provided by Old widow

Categories     Dessert

Time 25m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

1/2 cup butter (no substitutions)
1 cup firmly packed light brown sugar
1/4 cup milk
2 cups confectioners' sugar

Steps:

  • On stovetop melt the butter, add the brown sugar and boil over low heat for two minutes, stirring constantly. Add the milk, stir until the mixture comes to a boil again. Remove from heat and allow to cool to about room temperature.
  • Slowly beat in the confectioners sugar, using more or less sugar depending on the consistency desired. Beat until mixture is thick enough to spread.

Nutrition Facts : Calories 327, Fat 11.8, SaturatedFat 7.5, Cholesterol 31.6, Sodium 96.5, Carbohydrate 57, Sugar 55.8, Protein 0.4

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling for ingredients while you're in the middle of baking.
  • Measure Accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale to measure ingredients like flour, sugar, and butter. This will ensure that your cake turns out perfectly.
  • Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it means that they should be at about 70 degrees Fahrenheit. This will help the ingredients blend together more easily and create a smoother batter.
  • Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined and no dry streaks remain.
  • Bake the Cake at the Right Temperature: The temperature of your oven can affect the texture of your cake. Make sure you preheat your oven to the correct temperature before baking the cake.
  • Don't Open the Oven Door Too Often: Opening the oven door during baking can cause the cake to fall. Only open the door when you need to check on the cake's progress.

Conclusion:

This chocolate cake with butterscotch icing is a delicious and classic dessert that is perfect for any occasion. The moist chocolate cake is perfectly complemented by the rich and creamy butterscotch icing. With a few simple tips, you can easily make this cake at home. So next time you're looking for a special dessert, give this chocolate cake with butterscotch icing a try. You won't be disappointed!

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