Butter Brickle Toffee Yellow Cake

Once upon a time, my favorite ice cream was Butter Brickle. You could find it at any well-stocked grocery store. Then one day, it was gone. Poof. Vanished. I haven’t a clue why. It came down to making my own Butter Brickle Ice Cream,  take an hour’s drive north to the original Gunther’s location where you stand in a line that snaked out the door and around the corner or take an even longer drive to tiny hamlet of Locke along the Sacramento Delta. There they have a hole in the wall old-fashion ice cream parlor that carries Gunther’s Ice Cream.

In the summer, the line at the little place is even longer than the one at the original location. Maybe it’s all those boaters up and down the delta and people out for a Sunday drive that packs the place. All I know is to get my ice cream fix, I gotta do it myself or stand in a long line and hope (with fingers crossed) that there will still be some butter brickle when it’s my turn to order. I know, a cake is hardly an ice cream, but it’s close.  And unlike ice cream, you can have a slice of cake any time of year without causing your teeth to chatter.

Butter Brickle Toffee Yellow Cake
1 box Yellow Cake mix
1 package (4-serving size) Butterscotch Instant Pudding
1 cup water
1/2 cup butter, melted
4 Eggs
2 packages (8 oz each) Toffee Bits, about 2 cups
1 tablespoon all-purpose flour
1 1/2 cups Heavy Cream
2 tablespoons packed Brown Sugar

Note: Do not use 8-inch round cake pans or the batter will overflow. Pans must be 9-inch.

Heat oven to 350 degrees (325 for dark or non-stick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour.

Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

Meanwhile, place the mixing bowl of a stand-up mixer and whisk in the freezer to chill. When ready to assemble cake, beat whipping cream and brown sugar in the chilled bowl using the whip attachment for the stand mixer. Whip mixer on high-speed until soft peaks form.

Place one cake on a serving platter. Spread about 1/2 cup whipped cream mixture over the cake to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake.

Store covered in refrigerator until ready to serve. Refrigerate any uneaten cake, keeping cake covered.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.