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Butter Brickle Cake: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets / Cakes

1 box yellow cake mix
1 cup whole milk
cup butter melted
3 egg
1 teaspoon vanilla
cup almond toffee baking bits
1 tablespoon all-purpose flour
Butter Brickle Cake Frosting

Cooking Instructions

This was a Betty Crocker cake mix and frosting mix. When I went to Philmont in 1970 I heard about how good it was and a good recipe for it so this (and cherry pie) is what was waiting for me when I got home. Betty Crocker doesn't make this anymore, so this is a possible substitute for the recipe.

1) Place cake mix, milk, butter, eggs, and vanilla 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.

2) Run knife around pan edges. Remove from pans; let cool completely before frosting.

3) Split cake layers in half horizontally, using serrated knife. Place 1 layer, cut side up, on serving platter. Brush off crumbs. Spread layer with -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.

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