Butterbeer Cake using a box cake mix

Anyone familiar with Harry Potter will recognize this favorite beverage called “Butterbeer”, which I’ve used to flavor this cake. My grand-kids love it!

Baking Pan: Copper Chef Brownie Pan w lift tray & 18 section Divider

Ingredients:

Cake:

• 1 Box Yellow or Vanilla Cake Mix
• 1 Box Butterscotch Instant Pudding
• 2 Heath bars (regular size) or 16 mini bars broken up
• 3 Eggs
• 1/2 Cup butter (melted) or 1/2 Cup of olive oil
• 1 Cup crème soda
• 1/4 Cup brown sugar (packed)

Butterscotch Frosting / Drizzle:

• 1 – 16oz. can of Cream Cheese Frosting
• 2 Tablespoons Butterscotch sundae sauce
• 1/2 Teaspoon butter extract
• 1 Teaspoon vanilla extract
• Additional butterscotch or caramel sauce for drizzling

Baking Instructions:

Cake:

Preheat oven to 350°

In a large bowl, combine the cake mix, eggs, oil, crème soda, brown sugar and dry instant pudding mix.

Beat with electric mixer for 2 minutes or until combined.

Pour 1/2 batter into cake pan.

Sprinkle 1/2 the heath pieces into batter.

Pour rest of batter into pan and sprinkle remaining heath pieces on top.

Bake for 28 minutes or until a toothpick inserted near center comes out clean.
Cool completely.

Remove cake from pan using the lift out tray. Using a spatula, slide it between the cake and lift out tray. Slowly separate cake from tray. This makes it easier to remove cake pieces. Place tray in pan.

Frosting:

• 1-16oz can of cream cheese frosting or butter cream frosting.
• 2 Tablespoons butterscotch sauce
• 1/2 Teaspoon butter extract
• 1 Teaspoon vanilla extract

Set aside some additional butterscotch or caramel sauce for drizzling

Blend all the above ingredients together in a mixing bowl.

Frost cake.

Cool cake in refrigerator for 30 min. (Easier to slice thru the  frosting)

After cake has cooled, using the section divider, slice the cake.

Use a fork to drizzle butterscotch sauce on top of frosting.

Now you have the perfect serving size pieces of Butterbeer cake.