This recipe helps you bring a simple and sweet cake to the table that simply tastes like home.

Grits

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Recipe Summary

Servings:
14
Yield:
1 -13x9 inch cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.

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  • Sift the flour, white sugar, baking powder and salt together. Mix in the shortening, milk and vanilla. Beat until well combined. Add the egg whites and beat for 2 minutes. Pour the batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let cool then ice.

  • To Make Icing: Melt butter in a saucepan until it begins to brown. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract. Beat at medium speed for three minutes. Then pour icing over cake and allow icing to set. Enjoy!

Nutrition Facts

321 calories; protein 3.4g 7% DV; carbohydrates 51.2g 17% DV; fat 11.7g 18% DV; cholesterol 10.8mg 4% DV; sodium 316.2mg 13% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2003
This was my first experience baking a cake from scratch and it was great! I made it for my husband's birthday & he loved it!!! Read More
(11)

Most helpful critical review

Rating: 1 stars
08/22/2005
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. Read More
(37)
23 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
08/21/2005
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. Read More
(37)
Rating: 5 stars
09/24/2003
This was my first experience baking a cake from scratch and it was great! I made it for my husband's birthday & he loved it!!! Read More
(11)
Rating: 5 stars
09/24/2003
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. Read More
(9)
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Rating: 5 stars
09/24/2003
Used as a cake with fresh strawberries and whipped cream one of my favorite desserts! Has a wonderful taste! Read More
(6)
Rating: 4 stars
07/20/2003
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. Read More
(5)
Rating: 5 stars
09/24/2003
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! Read More
(5)
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Rating: 4 stars
07/02/2009
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 Read More
(4)
Rating: 5 stars
06/08/2011
Good cake for something a little different. I added 3oz cream cheese and toffee bits to the batter. I baked mine as a bundt at 350 for 55 minutes. Be sure to grease and flour the pan really well if you make the bundt mine still stuck a little. Read More
(4)
Rating: 4 stars
11/24/2007
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!!! Read More
(4)