Butterscotch pudding|dessert|AtoZ kitchen
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Potato Soup & Angel Food Toffee Cake - # 270 Consolidated Cooking Crave
On this episode of Consolidated Telcom Channel 18's Cooking Crave, Rhonda and Laverne show you how to prepare Potato Soup & Angel Food Toffee Cake. Cooking Crave is one of many original programming shows produced in southwestern North Dakota from Consolidated Telcom's Channel 18.
How to Make Caramel Cake
A buttery soft vanilla layer cake blanketed with a simple caramel icing!
Full Printable Recipe:
Ingredients
CAKE
3 cups all-purpose flour 375g (may substitute 3 ⅓ cups cake flour - 375g)
1 1/2 cups granulated sugar (300g)
1/2 cup light brown sugar firmly packed (100g)
1 Tablespoon baking powder
¾ teaspoon salt
3/4 cup unsalted butter, softened to room temperature cut into Tablespoon-sized pieces (170g)
1/4 cup canola oil may substitute vegetable oil or other neutral oil (60ml)
1 1/4 cup whole milk room temperature preferred (295ml)
3 large eggs room temperature preferred
1 Tablespoon vanilla extract
CARAMEL ICING
2 cups brown sugar² firmly packed (400g)
1 cup unsalted butter cut into pieces (226g)
1/4 teaspoon salt
1/3 cup whole milk (80ml)
1/3 cup heavy cream (80ml)
2 cups powdered sugar (250g)
1 teaspoon vanilla extract
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8 cake pans (Affiliate Link):
Stand Mixer (Affiliate Link):
Mixing bowls (Affiliate Link):
Saucepan (Affiliate Link):
Instructions
00:00 Introduction
CAKE
00:20 Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8” round baking pans¹. Set aside.
00:34 In the bowl of a stand mixer (or in a large bowl, using an electric mixer), stir together flour, sugars, baking powder, and salt until well-combined.
01:18 With mixer on low speed, add butter, one tablespoon at a time, until mixture resembles sandy coarse crumbs.
02:24 Stir in oil until well-combined.
02:43 In a separate bowl, whisk together milk, eggs, and vanilla extract.
03:37 With mixer on low-speed, gradually pour milk mixture into flour mixture. Once combined, pause to scrape down the sides and bottom of the bowl, then gradually increase speed to high and beat for 30 seconds.
04:34 Divide batter evenly into prepared pans and bake on 350F (175C) for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:16 Allow cakes to cool for 15 minutes and then invert onto cooling rack to cool completely.
06:46 Prepare caramel icing:
CARAMEL ICING
06:55 Combine brown sugar, butter, salt, milk, and heavy cream in a medium-sized saucepan over medium-heat. Stir frequently until brown sugar is dissolved and mixture comes to a boil.
07:48 Once boiling, cook for 5 minutes, stirring constantly.
07:56 Remove from heat and pour into a large heat-proof bowl or the bowl of a stand mixer. Let sit for 5-10 minutes before proceeding.
08:27 Add powdered sugar and vanilla extract and stir with stand mixer or an electric mixer until combined. Increase speed to high and stir until caramel mixture is almost completely cooled and icing reaches a spreadable consistency.
10:02 Spread over cake. If icing is dripping off of cake (especially when icing the sides), let it cool a bit longer before proceeding.
12:23 Allow icing to solidify completely before slicing cake and serving. Enjoy!
Notes
¹May use 9” pans, but the cakes will need to bake for less time, around 28-30 minutes.
²I like to use half light brown and half dark brown sugar, but you may use all of either instead.
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Professional Baker Teaches You How To Make ENGLISH TOFFEE PUDDING!
Sometimes you just want to bake a cake and have it's rich aromas fill your home...but are there other options for creating a delicious spongey delicacy? There certainly is, and if you've ever wanted to know how to make the best Sticky Toffee Pudding you've ever had then you are in the right place! Follow along with Chef Anna Olson as she walks you through all the steps you'll need to make this classic steamed dessert!
After your done let us know how it went in the comments below!
Ingredients
English Sticky Toffee Pudding
1 cup loosely packed pitted and chopped dates
¾ cup hot English Breakfast or Orange Pekoe tea
½ tsp vanilla extract
¾ tsp baking soda
6 Tbsp unsalted butter, at room temperature
¾ cup sugar
2 large eggs, at room temperature
1 ⅓ cup all-purpose flour
1 tsp baking powder
Toffee Sauce
¼ cup unsalted butter
½ cup packed dark brown sugar
¼ cup whipping cream
½ cup raisins or lightly toasted walnut pieces
2 Tbsp (1 oz) brandy
Directions
English Sticky Toffee Pudding
1. Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.
2. Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
3. In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.
4. Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
5. The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.
Toffee Sauce
1. Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.
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Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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Double Toffee Delight Cake with Michael's Home Cooking
I remember the first time my mother made this cake. I was very surprised how good it was, I mean really surprised. Not that my mom was a bad cook or baker, I was shocked and you will be too about how good it really is, so you better try this. It is a pleasure how it melts in your mouth with such great flavor!
Ingredients:
Topping/Filling
1 and 1/2 cups packed brown sugar
1 Tablespoon cinnamon
1 cup pecans, chopped a bit
Batter:
2 cups all purpose flour
1 Instant Butterscotch Pudding (3.4 oz)
1 Instant Vanilla Pudding (3/4 oz)
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1 cup water
3/4 cup vegetable oil
4 eggs (room temperature)
Mix your topping/filling together in a medium size bowl.
Mix your cake batter ingredients all at once for 2 minutes on high speed.
Grease a 9 X 13 pan with butter.
Add 1/3 of your cake batter into your baking pan.
Add 1/3 your brown sugar mixture onto the top of the cake batter.
Add the rest of your cake batter for your next layer.
Add the rest of your brown sugar pecan mixture
Bake in a preheated 350F oven for 45 to 50 minutes till cake starts to separate from side of baking pan.
Cool and serve with Cool Whip or freshly whipped cream, this is a MUST!
Thank you for watching!
Music from:
Song used: Waltz - Tschikovsky Op. 40