Enjoy this delicious butter brickle cake made using Betty Crocker™ Super Moist™ cake mix – a wonderful dessert. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease bottom and sides of two 9-inch round pans or spray with baking spray with flour. (Do not use 8-inch rounds or batter will overflow.)
Beat cake mix, pudding mix (dry), water, butter and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Toss 1/2 cup of the brickle chips with flour in small bowl; stir into cake batter (batter will be thick). Spoon evenly into pans.
Your whipping cream will thicken more readily for the frosting if the bowl and the beaters are chilled before using them. Butter Brickle Cake has all the flavor of the much missed Butter Brickle Cake mix that Betty Crocker used to make.
If you take a trip to the store, unfortunately you’re not going to find many, if any, low carb options. Instead you’ll find cake mix blends full of super refined flour and loads of added sugar that come in at 35+ grams per slice of cake.