Butter Brickle Cake

Butter Brickle Cake

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"This recipe helps you bring a simple and sweet cake to the table that simply tastes like home."

Ingredients {{adjustedServings}} servings 321 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
  2. Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
  4. To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!
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Reviews 19

  1. 23 Ratings

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CindyKnottenbelt
8/21/2005

If you are old enough to remember the "Pillsbury" Butter Brickle cake from the 70's, you know that this cake tastes nothing like it. The cake was dry and the icing too rich. Even with Heath bars crumbled up in the icing...it just didn't taste like the Butter Brickle cake I remembered when I was much younger.

RIPLEY95
9/24/2003

This was my first experience baking a cake from scratch and it was great! I made it for my husband's birthday & he loved it!!!

BIBBISS
9/24/2003

This is GREAT! I've made this several times for different occassions and its always a hit! -I cut it into bite sized pieces and put them into little cupcake cups on a tray -that way none gets wasted b/c some people think its too sweet. I've also ground up some hazlenuts and pecans and sprinkled them over the top when it is still warm.