Recipe: Molten Butterscotch Cakes
Start your New Year off with a bang eating these cakes! The warm, gooey, liquid center is perfect for a cold evening, and surrounded by the warm and fluffy cake it’s fun and easy to eat!
P.S.- I don’t have the time or the energy (we’re sick 🙁 around here all this week) to bake anything right now! This is an old recipe I used to make for us and the photos are a couple years old. Just keepin’ it real, lol!
HINT: For those who are able to indulge…throwing a shot or two of Butterscotch Schnapps in the filling would be a divine addition to this cheery recipe, great for all times of the year, not just holidays!
Molten Butterscotch Cakes
Ingredients:
-
6 teaspoons graham cracker crumbs
- 1 cup butterscotch chips (6 oz.)
- 2/3 cup butter or margarine
- 3 whole eggs
- 3 egg yolks
- 3/4 cup packed brown sugar
- 1/2 cup all-purpose flour
Directions:
- Heat oven to 450°F. Spray bottoms and sides of 6 (6-oz) custard cups with baking spray or butter. Sprinkle a teaspoon of graham cracker crumbs onto bottom and sides of each cup.
- Melt butterscotch chips and butter in saucepan over medium heat, stirring constantly. Remove from heat and cool about 5 mins. (- If you’re going to add some Schnapps I’d do it here 😉 -)
- In large bowl, beat eggs and egg yolks with wire whisk or egg beater until well blended. Beat in the brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on a cookie sheet with sides.
- Bake 12-14 minutes or until sides are set but centers are still soft. The tops will be puffed and cracked. Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
