Originally posted by redtressed
I miss like mad, the old Butter Brickle Cake mixes and icing.....and why in the hell did they discontinue them anyway????I still...to this day....every grocery store I enter, whereever I might be....look for it or a reasonable facsimile of...Can't remember if Duncan Hines or Betty Crocker made it, but pretty sure it was BC......if anyone ever finds such or similar......I will give you my house for it
REDTRESSED: The following comes from the St. Louis Post-Dispatch, March 19,2001. Article by Raenne Sarzen.
"Betty Crocker discontinued its butter brickle cake mix and frosting mix in 1990, but fans can recreate the flavors. General Mills, which manufactured the mixes, suggested using its yellow, butter yellow, golden vanilla or French vanilla cake mix and folding in 1/2 cup of butter brickle pieces.
You can make the cake mix according to the package instructions or follow suggestion from Anne Byrn, author of "The Cake Mix Doctor". She recommends using melted butter instead of oil and adding flavoring extract, such as vanilla, to hide the "cake mix flavor". We did both, and the tricks were effective.
General Mills didn't have a solution for duplicating the frosting, so we've provided a delicious alternative.
BUTTER BRICKLE CAKE
1 (18.25 ounce) box yellow or white cake mix
1 cup whole milk
1 stick (1/2 cup) butter, melted
1 tsp vanilla extract
1/2 cup almond toffee baking bits (Can use Heath brand toffee bits.)
1 Tbsp all-purpose flour
Preheat oven to 350F. Grease and flour 2 (9-inch) nonstick cake pans.
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 set and cake springs back lightly when touched in center, about 30 minutes. Let cool on wire rack for 10 minutes. Run knife around pan edges. Remove from pans; let cool completely before frosting.
WHIPPED CREAM FROSTING
2 Tbsp cold water
1 tsp unflavored gelatin
2 cups cold whipping cream
1/2 cup confectioners sugar
1 tsp vanilla extract
1 cup crushed almond toffee baking bits (Can use Heath brand toffee bits.)
1 (8 ounce) pkg. milk chocolate toffe bits, optional
Refrigerate bowl of electric mixer and beaters about 15 minutes.
Pour water in glass measuring cup; sprinkle gelatin over water. Let stand 2 minutes.
Microwave on HIGH for 30 seconds. Stir thoroughly. Let stand until gelatin is completely dissolved, about 2 minutes.
Beat cream and sugar in bowl of electric mixer on medium speed. As cream just begins to thicken, add cooled gelatin mixture. Beat until cream is thickened. Beat in vanilla extract. Fold in crushed toffee.
Split cake layers in half horizontally, using serrated knife. Place 1 layer, cut side up, on serving platter. Brush off crumbs. Spread layer with 1/4-inch layer of frosting. Top with another layer. Repeat with remaining frosting and layers. Frost top and sides of cake. Garnish sides of cake with milk chocolate toffee bits.