Happy March!
Yesterday was a good day.
It snowed, my husband stayed home, and we got to just relax and hang out as a family.
My daughter was being extra cute, too...so that was a bonus.
I've had this stinking bag of butterscotch chips in my house for a really long time now, and have been wanting to do something with them besides make oatmeal butterscotch cookies or whatever.
I wanted to do something new and exciting.
Mission accomplished! Well, I don't know about the exciting part, but the new part, yes!
And the yummy factor was way off the charts. My husband had a piece after dinner. And said 'Wow- I just want to eat the whole thing!'
That means you should make this...But don't eat too much frosting like I did.
I couldn't stop myself. I'm salivating as we speak. I love frosting.
No, like really. I love frosting. Sometimes I make it, just to eat it. Without cake.
Yesterday I ate enough frosting to frost about 16 pieces of cake.
And as I was complaining about how my jeans were never ever going to fit me again, my husband dear tried consoling me by reminding me it was okay cause I went running!
Ha.
Thanks babe, but I don't think running a lame 2 1/2 miles is going to make a dent in the 5 cups of frosting I consumed.
But then I remembered yesterday was leap day!
A.K.A: Calories don't count day!
That was a close one- My jeans now fit again and i'm back to being not obese.
I don't know why, but I never thought of combining butterscotch and peanut butter before yesterday. It was genius I tell you!
Go make cake on this snowy day. Do it now, and don't regret it. Even if you eat too much frosting and lick too much batter. I won't judge.
Butterscotch Peanut Butter Cake
Pre-heat oven to 350.
Grease and flour to 9" round cake pans.
- 1 Bag butterscotch chips
- 1 cup light brown sugar
- 1/2 cup milk
- 2 egg yolk
- 2 egg whites
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 (1/2 cup) Butter at room temp.
- 1 Cup Sugar
- 1/2 cup milk
- 1/4 water
- 1 tsp. vanilla
For frosting #1:
- 1/2 bag butterscotch chips
- 1/2 cup powdered sugar
- 1/4 cup peanut butter
- 1-2 Tbsp. milk(for thinning)
Combine egg yolk, 1/2 cup milk and brown sugar in a saucepan.
Over Low/Med heat, stir in half the bag of butterscotch chips.
Stir almost constantly until melted and smooth. Mixture will slightly thicken.
In a regular mixing bowl, combine your 2 c. flour, 1 tsp. baking soda and 1/2 tsp. salt.
In an electric mixer, beat 2 egg whites on high with a wire whisk attachment until light and very fluffy.
Transfer to small bowl.
In the same mixer with a regular paddle, cream your butter. Slowly add in 1 cup of sugar and beat together til it is light and fluffy.
Beat in egg yolks, one at a time.
Add together your milk, water and vanilla.
Alternately mix flour mixture and water/milk mixture to the butter/sugar.
Add in by thirds, and mix just until well combined.
Gradually mix in your butterscotch mixture until it's blended.
Fold in egg whites by hand with a spatula.
Divide batter evenly between prepared pans and bake for 30 minutes.
Allow to sit in pan for 10 minutes before you flip out onto a wire rack and allow to cool completely before frosting.
While your cakes are cooling make your frostings!
For frosting #1:
- 1/2 bag butterscotch chips
- 1/2 cup powdered sugar
- 1/4 cup peanut butter
- 1-2 Tbsp. milk(for thinning)
For frosting #2:
- this recipe
- 1/2 cup peanut butter beaten to death in at the end.
While frosting #2 is beating beaten, Make frosting #1:
At 20 second intervals in the microwave, melt butterscotch chips.
stir in peanut butter, powdered sugar, and milk as needed for thinning.
Mix very well!
Spread frosting #1 over first layer of cake.
Spread frosting #2 over #1 frosting.
Be generous!
Place second cake layer over, and do the same thing with your frosting #1 and 2, completely frosting the whole cake with all of your #2 frosting.
Store in the refrigerator.
Enjoy :)
i must say this looks really good
ReplyDelete