Reviewed: Feb. 6, 2008

Well, there went the diet... I couldn't stop eating this thing! Never had a Butter Brickle cake before. Thankfully, curiosity made me try it. SOOO GOOD!!! I did add a bag of Heath Toffee bits to the batter (saved some for the glaze). And for the glaze, I forgot to add in the evaporated milk, but it was still wonderful. (Halfway melted some of the toffee bits into the glaze, and then sprinkled some more toffee bits on the top, for aesthetics). **UPDATE: These do not translate well into cupcakes**

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 24, 2007

I made this cake for my brothers birthday, with the Best Buttercream Frosting from this site also. Unbelivable!!! The cakes has great flavor and moist. For the frosting it went very well with the cake. I followed another review to beat the sugar and butter mix for 15 min. to break down the grain of the sugar what a difference. Its a Keeper!!!

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ncountrynhcook

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Reviewed: Aug. 21, 2005

If you are old enough to remember the "Pillsbury" Butter Brickle cake from the 70's, you know that this cake tastes nothing like it. The cake was dry and the icing too rich. Even with Heath bars crumbled up in the icing...it just didn't taste like the Butter Brickle cake I remembered when I was much younger.

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CindyKnottenbelt

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Reviewed: Aug. 5, 2005

Entirely yummy! However, I did have to make more icing. But a great cake - my family loved it!

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Rhiannon

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Reviewed: Mar. 4, 2005

This cake had a really funny aftertaste to it and was way to rich to anyone in my family to enjoy.

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MRSLYONS98

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Reviewed: Jan. 11, 2005

I made this cake for my brother's birthday, but I didn't use the icing recipe included with the cake. That might explain why the cake was not quite as moist as I would have liked. Instead I used a buttercream frosting that I got from the website. I will probably make the cake again but will go with the original icing.

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AUNTSAN061

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Reviewed: Jan. 9, 2005

crushed Skor/Heath bars on top a MUST. I added half a bag of butterscotch chips to the batter which gave it more dimension. frosting had real nice flavor. served this as a birthday cake at a small gathering and got rave reveiws! I baked it in a 12" round and it took way longer than 20 minutes. Will make again.

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MUFFINTREE

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Reviewed: Dec. 1, 2003

Delicious! Next time I'll add toffee bits to the batter and on top of the icing. It was also pretty easy to make.

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CMAG1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Sep. 7, 2003

I wasn't very optimistic about trying new cakes off the internet, until I baked this cake. Great crowd pleaser and a very welcomed change!

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SAYMEWON

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Reviewed: Jun. 2, 2003

It's a nice change from other cakes. Not too sweet, kinda dense and crumbly though. I was hoping for more of a moist cake.

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BILLIEBCC

Cooking Level: Expert

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Reviewed: Mar. 25, 2003

This cake is absolutely delicious. It was easy to make and turned out perfectly. The texture was very soft and moist. I would recommend this cake strongly to everyone, even if it's your first!

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Meredith Jeffrey

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Reviewed: Feb. 27, 2003

This is one of the best cake recipes I have ever tried! It was sooo moist! The whole cake didn't last one night with my family!

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AMMSEJS

Cooking Level: Expert

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Reviewed: Feb. 9, 2003

It's very good and buttery. I used half a cup of milk and half buttemilk. I ended up having to bake it twice as long. I don't know if it's because of the buttmilk. Very good and rich cake.

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ANNA55

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Reviewed: May 20, 2002

Used as a cake with fresh strawberries and whipped cream, one of my favorite desserts! Has a wonderful taste!

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Darla

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Reviewed: Jul. 6, 2001

This is GREAT! I've made this several times for different occassions and its always a hit! -I cut it into bite sized pieces and put them into little cupcake cups on a tray -that way none gets wasted b/c some people think its too sweet. I've also ground up some hazlenuts and pecans and sprinkled them over the top when it is still warm.

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