Brickle Bundt Cake Recipes

BUTTER BRICKLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.
• To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

BUTTER BRICKLE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with 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 low 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 30 to 35 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 wire 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 remaining whipped cream mixture. Press remaining 1 cup brickle chips into side of cake. Store covered in refrigerator.

BUTTER BRICKLE CAKE

Steps:

• Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray. (or you can butter and flour them.)
• With an electric mixer, beat cake mix, pudding mix, water, melted butter, and eggs on low speed for 30 seconds. Increase to medium speed for 2 minutes.
• In a small bowl, combine 3/4 cup toffee bits and flour. Add to batter and stir to combine.
• Divide batter evenly between the two cake pans. Bake for 30 to 35 minutes. Cool 10 minutes in pans and then remove from pans and place on a cooling rack.
• Beat whipping cream and brown sugar until thick and spreadable.
• Place 1 cake layer on a cake stand or serving platter. Spread a little less than a cup of whipped cream on top. Sprinkle with 2/3 cup of toffee bits.
• Place second cake layer on top. Cover top and sides with remaining whipped cream.
• Press remaining toffee bits onto sides of cake and sprinkle a few on top.

BRICKLE BUNDT CAKE

Steps:

• Preheat oven to 350ºF.
• Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
• Set aside 1/4 cup toffee bits for topping.
• Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
• Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
• Add eggs and vanilla; beat well.
• Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
• Beat 3 minutes.
• Spoon one-third of batter into prepared pan.
• Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
• Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pan to wire rack and cool completely.
• Prepare glaze.
• GLAZE:.
• Combine all ingredients until of drizzling consistency.
• Drizzle over cake.
• Sprinkle remaining 1/4 cup toffee bits over top.
• Enjoy!

BLOOD ORANGE BARS

Steps:

• Preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside.
• For crust, in a large bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
• In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, and food coloring (if using) until smooth. Stir in the 2 tablespoons flour and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
• Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Use foil to lift uncut bars out of pan. Place on a cutting board. Cut into bars. Dust bars with powdered sugar*.

BRICKLE BUNDT CAKE RECIPE

Steps:

• 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside. 2. Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter. 3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.