General rule about cooking for guests: don’t try a brand new recipe.
My exception: unless it involves eggs, butter, flour, and sugar.
Everyone with me? I mean, with those ingredients your odds of everyone liking it go way up.
Sister Jen hosted a holiday dinner last weekend. The task of dessert was placed on me. Okay, okay. I offered. Demanded, really. That’s usually how it goes. And I decided to make something I’d never made before. But again, it’s cake.
And who wouldn’t enjoy a spice cake with alternating layers of brown sugar, butterscotch chips coursing through its veins, and topped with a powdered sugar glaze?
Holy mother of Abraham Lincoln. This cake is…well, it’s not for sugar wimps. You might as well have a sugar IV hooked up to you. Which naturally means that I loved it. Luuuuuved it. Even Paul, who doesn’t quite share my sweet tooth, asked repeatedly this week when I was making it again.
His pleas were answered yesterday. It’s already half gone. And keep in mind we’re no longer at a dinner party, sharing it with six other people. (I think I just wiped out the entire two months of Insanity – which I finished, btw tears of joy – but more on that later.)
This cake.
It’s better than a back massage after a long day. It’s better than getting into a freshly made bed. Better than 75 degrees and sunny. Better than finding the missing sock. Better than Christmas morning. It’s better than 9-week old puppies licking your face (almost.)
This cake.
I’ve had this cake for breakfast the last two mornings. And a slice for lunch.
Send help. Stat.
Butterscotch Spice Cake
Serves 12
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
• 1 box (18.25 Oz. Box) spice cake mix
• 4 eggs
• 1 cup sour cream
• 3/4 cups vegetable oil
• 1 cup butterscotch chips
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 2 cups powdered sugar
• 5 tablespoons milk
• 1 teaspoon vanilla
Directions
Preheat oven to 325 degrees. Grease a 13×9 pan; set aside.
In a large bowl, whisk together the cake mix, eggs, sour cream, and oil until well-incorporated. Fold in the butterscotch chips. Set aside.
In a medium bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into your greased pan, spreading it out into a thin layer. Sprinkle half of the brown sugar mixture to the top evenly. Pour the remaining batter on top and spread evenly. Top the cake with the rest of the brown sugar.
Bake for 45 minutes, or until an inserted toothpick comes out clean.
For the glaze, mix the powdered sugar, milk, and vanilla. Immediately pour over the cake when it’s done baking, tilting the pan if necessary to coat evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature.
Print this recipe (adapted from Serve at Once via Tasty Kitchen)
{ 23 comments… read them below or add one }
Kathleen – YAY!! I told you! And no doubt your combo would be just as spectacular. The original recipe actually called for yellow cake/no chips (see my earlier comment reply to Amy above) and I thought about doing that with chocolate chips. Good call on the cocoa. Make it and report back! (p.s. I love you for noticing the forks – that was completely intentional and it’s awesome that you picked up on that.)
Also, I love that there are two forks in the picture…as though a piece that size would be shared. ;-)
OK…so I made the cake IMMEDIATELY and all my peeps at home and at work are in love. Thanks for making me so popular. It is everything you promised and MORE!!
I got to thinking, then, about this cake and the earlier posts about chocolate. How about the following exchanges in this recipe…
devil’s food cake mix for spice cake mix
semi-sweet chips for butterscotch chips
cocoa powder for cinnamon
thoughts?
I might try it this weekend, since the pan is almost available.
Debbi – Ha! I know, right? I love this cake so much, I could marry it. I’m having another piece right now. “Amy, step away from the pan.” God, someone help me.
Amy – Hello! Everyone…welcome the mastermind behind this gem! I used spice cake mix because I didn’t have yellow in my pantry and the butterscotch chips just naturally followed. But rest assured, I’m making your original version. And I have no doubt I will love that one just as much.
Tiffany – Thanks! Glad you stopped by!
I love butterscotch and this cake looks very tempting!
Amy, I’m so glad you and your loved ones enjoyed the cake! I have never thought about adding butterscotch chips to the recipe, but you can bet I’ll try it sometime. It’s a great recipe to have on hand, especially if you’re serving a crowd–but I guess I don’t have to tell you that. :)
So tell us how you really feel about the cake? Was it good? Just kidding. I can feel your enthusiasm all the way here about it! I so am keeping this! No problem with hooking an IV full of sugar up here!
Lisa – This recipe actually reminded me of something I would normally find on your blog!
Paul – *rolling on floor laughing*
Chuck Norris called and wants back all the awesomeness you took from him and put in the cake.
It’s that good.
Well lucky for you I am not a sugar wimp. In face I consider myself somewhat of a sugaralholic, so this cake and I would be like best mates. (I stole that last line from Jamie Oliver).
Dani – Did I know this?…You not being a cake eater. Hm. A taste of this could convert you. Be warned though, it’s a slippery slope.
Natasha – Thanks!
Paul – Yep. That about sums it up. Perfectly. Thanks, Pup. :D
Jen – There’s more if you want to come by. Although depending on the time, there probably won’t be any left. We need an intervention.
I could. not. stop. eating…. This “cake” was so, drool, incredibly, drool, the epitome of sugary yummy goodness that I made Amy take all of the leftovers home. Then I stopped by her house the following evening and stood at her counter eating a sliver at a time until Amy made me stop.
Imagine riding on the back of a unicorn over a rainbow into a pool full children’s laughter.
Imagine jamming a hypodermic needle full of fantasies and dreams into your very soul.
Imagine if Calgon were to change their slogan to “Amy’s Cake, Take Me Away.”
It’s that good.
Wow, this cake sounds incredible! Love the butterscotch chips in the recipe, yum!
I’m not a big cake eater, but this one has me drooling! And if it’s like a donut? (Donuts are second in my world, only to pie.) Can’t wait to try this for my grandkids ~ though you know I’ll get a taste! Thanks for another fabulous recipe, Amy. *Hugs*
Joanne – Yes!!! DEAL. Except that probably means I need to make another pan. Oh darnshootheck.
Jay – You pegged it, Jay. It’s definitely reminiscent of a huge old fashioned glazed donut. And if that’s the case, need I say more?
Jude – You’d love this. Especially with a cup of coffee. In the morning. Or lunch. Or…er…both. Like I did.
‘Tis the season for spices. And it’s ALWAYS the season for cake. This looks super yummy. FedEx me a piece, please?!
Having been one of the said guinea pigs at the party, I can attest to the sugary yummy goodness that is this cake. “Cake” may not be the appropriate classification for this little piece of heaven. I’d classify it more in the “big ol’ sheet of old fashion doughnut” category.
Let’s trade. I’ll send you the grasshopper bars that I had for breakfast. And you’ll send me a slice (or five) of this. Deal?
I never make anything twice ever. Except for my parents who are so picky that I absolutely need to make something I know tastes exactly the way they will like it. Although sometimes I also decide that mine is the only opinion that counts and so I do what I want. Selfish? Maybe. Necessary? Yes.
Eliana – Oh, this cake is so up your alley, Eliana. Serious sugar coma.
lo – It’s so funny that you mentioned that! When I was writing it, I originally just had puppies, but then I thought the same thing, so I revised it to b e more specific…the idea of a full grown Labrador licking my face would not be better than this cake! And p.s. I use my guests as guinea pigs all the time too. Ssshh.
Stephanie – LOL. Well, you’ll notice I didn’t say this cake was better than chocolate! Now that would have been worthy of a challenge.
How could this cake (which sounds and looks amazing, BTW) be better than all things wonderful when it doesn’t involve chocolate? I might have to challanege this post….
Oh, dear. I use my guests as guinea pigs all the time. Does that make me a bad person??
Maybe not. After all, you’re not a bad person. And this cake looks amazing.
Also — thanks for clarifying that it’s better than 9 week old puppies. A puppy any older is just slobbering on your face. :)
Hmmm – sugar IV? Sign me up! It looks and sounds delicious.