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I love to cook. And I love to bake. I can follow a recipe for just about any baked good and yield great results, but creating my own recipe from scratch? That’s a different story.
You see, a few weeks ago, I came up with a brilliant idea. I saw a molten lava cake somewhere, and I wanted it so bad. However, I can’t have chocolate. So I decided that I should do something different — a butterscotch lava cake.
I’ve never successfully made a lava cake, so why I thought this would be different is beyond me. But, I went to work gathering ingredients, reading different recipes, and making up my own.
Well, after melting the butterscotch for too long and Forrest having to salvage it, and then multiple cakes that overflowed into the oven, or fell apart into a gooey mess when I tried to invert them onto a plate, I just about gave up.
In one last attempt, I ended up with something beautiful. No, it wasn’t the original lava cake I wanted. But it was a nice, spongy cake. It had the unique taste of the butter pecan cake mix that I used, and the sweetness of butterscotch. Combined with the butterscotch topping I added at the end, it was the perfect dessert. It had the texture of BTS cake…just without the whipped cream and heath candy bar crumbles. Though, if you want to add that to the top, I think that would be the perfect addition.
This was the first recipe I made with my new ramekins I recently purchased from Bed, Bath, and Beyond, and they created the perfect, personal sized cake. This would be a great recipe for parties, or when you just want a butterscotch treat. Or am I the only one who craves butterscotch?!
I have no idea how dessert bloggers can invent multiple dessert recipes a week. This one just about did me in for a long time. But at least now I have something yummy to show for it!
Either over a double boiler or in the microwave, melt butterscotch and butter together until combined. Set aside. Combine together cake mix, eggs, egg whites, water, powdered sugar and vanilla. After combined well, add in the butterscotch mixture and mix until well incorporated. The mixture will be very thick.
Spray ramekins very well. Pour mixture in, filling ramekin half full. Place in oven and cook about 13 minutes, or until the sides are brown and the top is somewhat firm.
Let cool for 1-2 minutes. Place a plate on top of ramekin, flip plate with ramekin, and invert onto plate.
Serve with butterscotch ice cream topping, and whipped cream if desired.
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