Grandma Knedlers Hickory nut cake submitted by Dianna Hammon
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Family Story:
Every Christmas my grandmother made this for us it is my favorite memory of cooking with her.
Grandma Knedlers Hickory nut cake
Every Christmas my grandmother made this for us it is my favorite memory of cooking with her.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Servings: 8 servings
Ingredients
For the Cake:
- Betty Crocker White Cake Mix
For the Butterscotch Filling:
- 2 cups dark brown sugar firmly packed
- 5 tablespoons cornstarch
- 36 ounces evaporated milk 3 cans
- 1 cup water
- 2 large eggs lightly beaten
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- Hickory Nuts
Instructions
For the Cake:
- Bake mix per instructions on back of the box.
For the Butterscotch Filling:
- Combine and cook filling over medium heat stirring constantly until it comes to a boil.
- Remove from heat.
- Slowly add egg mixture to filling stirring for one minute. Replace on heat and bring to boil.
- Remove from heat.
- Stir in butter and vanilla until butter is melted and smooth.
- Refrigerate until firm and add hickory nuts.
- Serve filling warm over a piece of white cake.
Nutrition
Calories: 494kcal | Carbohydrates: 71g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 106mg | Sodium: 245mg | Potassium: 476mg | Sugar: 66g | Vitamin A: 635IU | Vitamin C: 2.4mg | Calcium: 388mg | Iron: 0.9mg
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