Peanut Butterscotch Sundae Cake

Peanut Butterscotch Sundae Cake
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Ingredients
  1. CAKE
  2. Crisco® Original No-Stick Cooking Spray
  3. 1 1/2 cups Pillsbury® Softasilk® Enriched & Bleached Cake Flour
  4. 1 cup sugar
  5. 1/2 cup Crisco® All-Vegetable Shortening
  6. or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  7. 3 large egg whites
  8. 2 teaspoons baking powder
  9. 1 teaspoon vanilla extract
  10. 1/2 cup crushed peanut brittle
  11. 1/4 cup Smucker's® Butterscotch Flavored Topping
  12. FROSTING
  13. 1/2 cup milk
  14. 2 tablespoons Pillsbury BEST® All Purpose Flour
  15. 2 cups powdered sugar
  16. 1/2 cup Crisco® All-Vegetable Shortening
  17. 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  18. 1 teaspoon vanilla extract
  19. TOPPING
  20. Smucker's® Butterscotch Flavored Topping
  21. Additional crushed peanut brittle
Instructions
  1. CAKE
  2. HEAT oven to 350ºF. Coat a 11 x 7-inch glass baking dish lightly with no-stick cooking spray. Line with waxed paper. Spray waxed paper.
  3. COMBINE cake flour, sugar and shortening in large bowl. Beat at low, then medium speed of electric mixer until crumbly. Place egg whites in 1-cup measuring cup. Add enough water to equal 1 cup. Pour into flour mixture. Beat at high speed 10 minutes or until thickened. Add baking powder and vanilla. Beat just until blended.
  4. SPOON 1 cup batter into small bowl. Add peanut brittle and butterscotch topping. Stir until blended. Spoon remaining batter into baking dish. Place spoonfuls of peanut brittle batter on top. Swirl through batters with knife for marble effect.
  5. BAKE 30 to 35 minutes or until top springs back when touched lightly in center. Cool 5 minutes before removing from baking dish. Invert cake on wire rack. Remove waxed paper. Cool completely. Place cake on serving tray.
  6. FROSTING
  7. COMBINE milk and flour in small saucepan. Stir until blended. Cook and stir on medium heat until mixture is thickened. Pour into medium bowl to cool completely. Add powdered sugar, shortening and vanilla. Beat at low speed until blended. Beat at medium speed 4 to 5 minutes. Frost top and sides of cake.
  8. TOPPING
  9. DRIZZLE cake with additional butterscotch topping, letting excess run down sides. Sprinkle with additonal crushed peanut brittle.
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