This is one of those self-sauced cakes, that has a firm cake-like texture on the top, a gooey pudding-like texture in the middle, and a sweet sauce on the bottom. The best part is - it is all made in one dish and just baked in the oven. These puddings are excellent hot but leftovers are also good cold. I have made chocolate, hot fudge, and lemon sauced puddings before, now here is a sweet butterscotch version.
Butterscotch Pudding
CAKE
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter or hard margarine, softened
SAUCE
2 cups packed brown sugar
2 Tablespoons butter or hard margarine
2 teaspoons vanilla extract
4 cups hot water
Preheat oven to 350◦F.
CAKE: Mix all ingredients together in a large bowl, then spread into a 9x13-inch rectangular pan.
SAUCE: Stir all ingredients together and pour over batter in pan, but DO NOT stir. Now bake for 30 minutes until a cake is formed at the top. A toothpick inserted in the cake part should come out clean, but if you stick it to the bottom of the pan, there will be a sauce. Great warm with ice cream!
Butterscotch Bonanza Bars
1/2 cup butter or hard margarine, melted
2 cups light brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 all-purpose (plain) flour
1 cup chopped nuts*
2 cups butterscotch chips*
*Both of these ingredients are optional, but the bars are pretty plain without at least one of them. Instead of butterscotch chips, chocolate chips, miniature chocolate chips, or white chocolate chips can be used, alone or in combination. Feel free to experiment In this case, my mother used no nuts and chocolate chips when she made them.
Preheat oven to 350◦F. Grease or line a 9x13 inch baking pan.
In a large bowl, cream the butter and sugar. Stir in the baking powder and salt, then the vanilla, the eggs, then the flour in half cup increments. Mix in the nuts and/or chips. Spread batter into prepared pan. Bake for 20 to 25 minutes.
Fluke, Joanne. "Butterscotch Bonanza Bars." Recipe. Devil's Food Cake Murder, New York: Kensington, 2011. 29-32.
Yummy! This would be the one word I would use to describe these squares. If I could describe them in a sentence, it would go something like this: ooey, gooey, chewy, rich chocolately, butterscotch bundles of goodness. No need to elaborate. I found this recipe in an old baking booklet I picked up at a grocery store way back when.
Chocolate Butterscotch Ripple Squares
1 package (300g) butterscotch chips
1 can (300mL) sweetened condensed milk
2 Tbsp. unsalted butter
2 1/4 cups packed brown sugar
2 large eggs
1 cup unsalted butter, melted
1 1/2 tsp. vanilla extract
1 1/2 cups white all-purpose flour
2/3 cup rolled oats
1/3 cup unsweetened cocoa powder
1 cup chopped nuts, optional (I didn't include them)
Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper.
In a medium saucepan over low heat, melt the chips, milk, and 2 Tbsp. butter, stirring until smoothly melted. Set aside.
In a large bowl, mix the sugar, eggs, melted butter, and vanilla together until smooth. Add the remaining ingredients, mix well. Spread half of the dough in prepared pan, pour butterscotch mixture over. Dot with remaining dough, spread carefully with a knife to cover. Bake for 30-35 minutes or until just set.
