Best Butterscotch Torte With Butterscotch Sauce Recipes

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BUTTERSCOTCH PUDDING TORTE



Butterscotch Pudding Torte image

We wanted a butterscotch-flavored pudding dessert. After searching many cookbooks, I came up with this version. -Judith Kuehl, Merrill, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 7

1 package (16 ounces) cream-filled vanilla sandwich cookies, crushed
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
2-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix

Steps:

  • Set aside 1 cup cookie crumbs for topping. In a small bowl, combine remaining cookie crumbs and butter. Press into a greased 13x9-in. dish. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-1/2 cups whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set. Spoon over cream cheese layer. Top with remaining whipped topping. Sprinkle with reserved crumbs. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 413 calories, Fat 22g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 414mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 0 fiber), Protein 4g protein.

BUTTERSCOTCH TORTE WITH BUTTERSCOTCH SAUCE



Butterscotch Torte With Butterscotch Sauce image

Make and share this Butterscotch Torte With Butterscotch Sauce recipe from Food.com.

Provided by nikkid

Categories     Dessert

Time 2h

Yield 18 serving(s)

Number Of Ingredients 16

6 egg yolks
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon baking powder
2 cups graham cracker crumbs
1 cup finely chopped pecans
6 egg whites
2 cups whipped topping
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/4 cup orange juice
1/4 cup water
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 cup butter

Steps:

  • Preheat oven to 350°. Grease 2 9x1 1/2-inch round cake pans. Grease and flour the pans.
  • In a large mixer bowl at medium speed, beat egg yolks for 2 minutes. At low speed, slowly add sugar, vanilla and almond extracts and baking powder. Beat until well blended. stir in graham cracker crumbs and nuts.
  • In a small mixer bowl at high speed, beat egg whites until stiff peaks form. By hand, gently stir about 1/3 of the egg whites into the egg yolk mixture to lighten. Gold in remaining egg whites. Spread evenly in pans.
  • Bake for 30-40 minutes or until wooden toothpick inserted in center comes out clean and top is set. Cool in pans on wire racks for 5 minutes. Loosen edges of cake from pans with knife and remove cakes from pans. Cool layers immediately on wire racks.
  • Spread 1 cup of the whipped topping between layers and spread remaining topping on top of cake to within 1/2 inch of edge. Drizzle sauce over top and down sides of cake. Serve immediately or refrigerate until 1 hour before serving.
  • ****Butterscotch Sauce****.
  • In small saucepan, mix sugar and flour. Stir in orange juice, water, egg and vanilla until smooth. Add butter. Stirring over medium heat, bring to boil and boil for 3 minutes or until thick and shiny. Cool. Makes about 1 1/2 cup.

Nutrition Facts : Calories 263.4, Fat 11, SaturatedFat 3.6, Cholesterol 86.5, Sodium 122.9, Carbohydrate 38.5, Fiber 0.9, Sugar 32.6, Protein 3.9

BUTTERSCOTCH TORTE



Butterscotch Torte image

Quick no brainer cake- delicious and you can change up the pudding flavor to suit you and your family. So good your family will think you spent all day making it! Don't tell them any different!

Provided by Pat Duran

Categories     Puddings

Time 25m

Number Of Ingredients 11

CRUST:
1 c all purpose flour
1 Tbsp butter or margarine
1/2 c chopped pecans
FILLING:
8 oz cream cheese, softened
1 c powdered sugar
8 oz tub cool whip
TOPPING:
2 pkg 3 oz. each instant butterscotch pudding
3 c cold milk

Steps:

  • 1. Crust: Mix ingredients together and press into a 13x9-inch cake pan. Bake at 350^ for 15 minutes. Cool. --- Filling: Mix the cream cheese, powdered sugar and Cool Whip together and spread over completely cooled crust. Topping: Beat pudding and milk until thickened, about 3 minutes. Spread over cream cheese mixture. Top with more Cool Whip . Chill in refrigerator until set or overnight, if desired. ( This is what I do.)

BUTTERSCOTCH TORTE



Butterscotch Torte image

I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.

Provided by DDW7976

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

6 eggs, separated
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups graham cracker crumbs
1 cup finely chopped pecans
1 teaspoon baking powder
1 cup packed brown sugar
1 tablespoon all-purpose flour
1 dash salt
1/4 cup orange juice
2 tablespoons water
1 egg, beaten
1/4 cup butter
1 teaspoon vanilla extract
2 cups whipping cream
1/4 cup confectioners' sugar

Steps:

  • Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
  • In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
  • In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
  • Add vanilla and mix well.
  • Combine cracker crumbs, nuts and baking powder.
  • Fold in egg yolk mixture.
  • Gradually fold in egg whites.
  • Pour equally into prepared pans.
  • Bake at 325°F for 20-25 minutes or until lightly browned.
  • Cool for 10 minutes before removing from pans to wire racks.
  • Topping: Combine brown sugar, flour and salt in saucepan.
  • Stir in orange juice and water until smooth; bring to a boil.
  • Reduce heat; cook and stir for 2 minutes or until slightly thickened.
  • Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
  • (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
  • Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
  • Cool completely.
  • Assembly In a mixing bowl, beat cream until soft peaks form.
  • Beat in confectioners sugar until stiff.
  • Place one cake layer on a serving plate; spread with one third of the whipped cream.
  • Repeat layers twice.
  • The whipped cream is only on the tops of the cakes- not on the sides.
  • Drizzle some of the topping over cake.
  • Serve remaining topping with cake.
  • Refrigerate leftovers.

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