Erin Wooddell
I don't know about you all, but I'm ready for a little detox from the world of chocolate. Not only was it Valentine's Day on Friday, but my mother's birthday on Thursday—which was celebrated with a triple-chocolate layered cake, covered in chocolate icing. Needless to say, I'm chocolate-d out.
Don't get me wrong, I still have a very powerful sweet tooth, but after last week, it needs to be sated by other types of dessert.
One of my favorite non-chocolate desserts is a cake my NeeNaw has made for as long as I can remember. It was a special treat when she'd make it during a visit. As I whipped up the sauce for the cake yesterday, my mom said it was also a real treat growing up.
So if, like me, you're a little over chocolate at the present moment, give this dessert a try:
I don't know about you all, but I'm ready for a little detox from the world of chocolate. Not only was it Valentine's Day on Friday, but my mother's birthday on Thursday—which was celebrated with a triple-chocolate layered cake, covered in chocolate icing. Needless to say, I'm chocolate-d out.
Don't get me wrong, I still have a very powerful sweet tooth, but after last week, it needs to be sated by other types of dessert.
One of my favorite non-chocolate desserts is a cake my NeeNaw has made for as long as I can remember. It was a special treat when she'd make it during a visit. As I whipped up the sauce for the cake yesterday, my mom said it was also a real treat growing up.
So if, like me, you're a little over chocolate at the present moment, give this dessert a try:
Yellow Cake with Butterscotch Sauce
First things first—the cake.
Now, if you're really cool and talented, feel free to make a yellow cake from scratch. Yesterday I didn't have the time to delve into that, so I used the next best thing: a boxed cake mix. Any yellow cake will do.
Give your cake a chance to cool before you start on your sauce.
First things first—the cake.
Now, if you're really cool and talented, feel free to make a yellow cake from scratch. Yesterday I didn't have the time to delve into that, so I used the next best thing: a boxed cake mix. Any yellow cake will do.
Give your cake a chance to cool before you start on your sauce.
If your cake has cooled completely by the time the sauce is done, heat up your piece in the microwave a few seconds. The sauce is ten times better on warm cake.
Another tip: cut the piece of cake in half. This ensures maximum sauce coverage. (AKA—that you're not eating a big hunk of dry cake, with only a little bit sauce on top.)
After you're finished with the sauce for this particular serving, store it in a container in the refrigerator. Reheat the sauce on the stovetop, not in the microwave.
(I don't recommend keeping the sauce more than a few days, but that shouldn't be a problem, because it's so delicious, it'll go fast.)
Enjoy!
Another tip: cut the piece of cake in half. This ensures maximum sauce coverage. (AKA—that you're not eating a big hunk of dry cake, with only a little bit sauce on top.)
After you're finished with the sauce for this particular serving, store it in a container in the refrigerator. Reheat the sauce on the stovetop, not in the microwave.
(I don't recommend keeping the sauce more than a few days, but that shouldn't be a problem, because it's so delicious, it'll go fast.)
Enjoy!