A two-layer, glazed, chocolate cake with butterscotch schnapps and butterscotch chips.

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Recipe Summary

Servings:
10
Yield:
1 - 8 inch round layer cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

641 calories; protein 6g 12% DV; carbohydrates 74.2g 24% DV; fat 36.4g 56% DV; cholesterol 88.1mg 29% DV; sodium 241.5mg 10% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2010
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 are mainly structure related and have nothing to do with the actual taste...you won't be disappointed there! Read More
(1)

Most helpful critical review

Rating: 3 stars
04/01/2008
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 glaze over it. Read More
(2)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/01/2008
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 glaze over it. Read More
(2)
Rating: 4 stars
01/25/2010
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 are mainly structure related and have nothing to do with the actual taste...you won't be disappointed there! Read More
(1)
Rating: 5 stars
03/25/2006
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! Read More
(1)
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Rating: 4 stars
04/11/2017
Decadent cake. More brownie like. I couldn't get butterscotch bits so used resses peanut butter bits. Very tasty. You don't need a big portion as it is very rich. Serve with cream. Yum. It didn't stick in the pans for me. Read More