Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp imitation butter extract
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup cream soda
- 1 cup Heath Bits of Brickle Toffee Bits (not the ones with chocolate)
- 14 ounce can sweetened condensed milk
- Frosting:
- 2 cups heavy cream
- 1/4 cup butterscotch instant pudding mix, dry
- ½ cup confectioners’ sugar
- 3 tsp imitation butter extract
- Toppings:
- Butterscotch sauce or syrup
- Sprinkles
Instructions
- Preheat oven to 350 degrees F. Spray 9×13-inch pan with cooking spray and set aside.
- Combine flour, sugar, baking soda, baking powder, and salt in a medium sized bowl and stir with a whisk until well mixed and smooth.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together the eggs, oil, extracts, and buttermilk.
- Beat in the dry ingredients and the cream soda, alternating between the two until batter is smooth. Mix in the toffee bits.
- Pour batter into the prapared baking pan and bake for 25 to 30 minutes until top center of the cake springs back when touched. Allow to cool for 45 minutes.
- Poke holes all over the cake by using the handle of a wooden spoon, pour sweetened condensed milk in the holes, making sure to cover the whole cake, use a rubber spatula to spread. Allow to set for 30 to 45 minutes.
- Make frosting by combining all ingredients in a large bowl or stand mixer fitted with a whisk attachments and beat on medium-high for about 3-4 minutes until a light and fluffy frosting forms. Spread frosting onto the cake and finish with butterscotch sauce and sprinkles.
Source : allrecipes.com
