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Butterscotch Angel Cake Recipe
Butterscotch Angel Cake Recipe photo by Taste of Home

Butterscotch Angel Cake Recipe

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“I found a recipe similar to this in a cookbook and make up my own variation,” notes Karen Grant of Tulare, California. She adds, “My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 8 slices angel food cake
  • 3/4 cup butter, melted, divided
  • 1 cup packed brown sugar, divided
  • 8 scoops butter brickle or butter pecan ice cream
  • Butterscotch ice cream topping

Directions

  1. Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly.
  2. Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping. Yield: 8 servings.
Originally published as Butterscotch Angel Cake in Simple & Delicious March/April 2007, p13

Reviews for Butterscotch Angel Cake(2)

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MY REVIEW
Reviewed Jun. 27, 2011

Delicious! We made the recipe twice this week. Our favorite version was with vanilla ice cream and caramel sauce instead of the butterscotch. It doesn't need as much brown sugar as it calls for in the recipe - just sprinkle on each side. Watch carefully under the broiler!

MY REVIEW
Reviewed Jun. 27, 2011

Delicious! We made the recipe twice this week. Our favorite version was with vanilla ice cream and caramel sauce instead of the butterscotch. It doesn't need as much brown sugar as it calls for in the recipe - just sprinkle on each side.

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