Chocolate Butterschnapps Cake

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"A two-layer, glazed, chocolate cake with butterscotch schnapps and butterscotch chips."
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servings 641 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 74.2g
  • 24%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
  2. In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
  3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
  4. Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
  5. Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake. Decorate with slivered almonds.


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Tastes good but I agree with the other reviewer that is more like a brownie than a cake. Also stuck in the pans horribly so we ended up crumbling it up and serving more like a dessert with the g...

Amazing flavor!!!! You definitely need to double the recipe so you don't get that brownie-feel. I used a spring form pan and it stuck pretty bad, no matter what I did. This recipes negative a...

This came out a little bit more like a brownie than a cake, but it was quite good nonetheless. Looks intimidating, but well worth the steps!

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