Recipe: Butter Brickle Cake (using cake mix, pudding mix, and almond brickle chips)

BUTTER BRICKLE CAKE
Source: Betty Crocker Ultimate Cake Mix Cookbook: Create Sweet Magic from a Mix by Betty Crocker
Servings: 12 to 16

When an article about Butter Brickle Cake ran in the Chicago Tribune in March 2001, it must have sparked some memories - response to the article was tremendous! If you loved Betty Crocker's butter brickle cake mix that was taken off the shelves in 1990, you can recreate the fabulous flavor with Just a few easy embellishments to a of yellow cake mix.

1 package Betty Crocker SuperMoist yellow cake mix
1 package (4-serving size) butterscotch instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, melted
4 eggs
2 cups almond brickle chips
1 tablespoon all-purpose flour
1 1/2 cups whipping (heavy) cream
2 tablespoons packed brown sugar

Heat oven to 350 degrees F. Generously grease bottoms and sides of 2 round pans (9 x 1 1/2 inches) with shortening; lightly flour. Do not use 8-inch rounds or batter will overflow.

Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on 1ow speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.

Bake 33 to 38 minutes or until toothpick inserted in center comes out clean, Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to rack. Cool completely about 1 hour.

Beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until soft peaks form.

Spread about 1/2 cup whipped cream mixture over 1 cake layer to within about 1/4 inch of edge; sprinkle with 1/2 cup of the brickle chips. Top with second layer. Frost side and top of cake with the remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

High Altitude (3500 to 6500 feet): Heat oven to 375. When making cake mix, decrease butter to 2 tablespoons, increase water to 1 1/2 cups and add 1/4 cup all- purpose flour. Bake 33 to 38 minutes.