Ever crave cake, but just a bite? Just enough to settle that evil thought running around in your head so you can move on with your day?
Trust me, I know! This happens to the best of us “dieters” at some point in our lives. Sometimes I’m able to fight the urge and other times, I simple crack and cave in. I am truly my own worst enemy when trying to fight sweet temptations.
So for those of you, like myself, who want a piece of cake but nothing too big where you’re left with the excuse having to eat the whole thing before it goes bad on your counter, then a baby cake may just be the quick fix you need.
Digging up my nutritional roots from my dietetic days, we’ve learned being served on smaller plates gives the illusion the dish is full of food (or in this manner dessert) because there’s less white space. Studies have shown this optical illusion can help reduce calorie intake. Now, I’m not here to lecture on how this works or how eating this cake will help reduce your calorie intake, because it won’t. But…
… what I will tell you is this recipe is super easy and quick. In a little over 30 minutes you can have yourself a deliciously soft and warm piece of cake. I don’t know about you but I love eating mine right out of the oven, always have. Couple it with a cold glass of milk and I’m dancing and singing out loud, “yummy yummy in my tummy!” And that’s how you eat a PIECE of cake! (Hmm, why didn’t I think of that before?!)
For info on butterscotch’s flavor and alternate recipe see Easy 5-Step White Chocolate Butterscotch Blondies. This is perhaps one of the BEST blondies I’ve ever had!
Molten Butterscotch Baby Cakes
Prep time: 15 min | Cook time: 13 min | Total time: 35 min | Servings: 6
- 6 t graham cracker crumbs
- 1 C (6 oz.) butterscotch morsels
- 2/3 C butter
- 3 whole eggs + 3 egg yolks
- 3/4 C packed brown sugar
- 1/2 C all-purpose flour
- Heat oven to 450F. Place 6 (6oz.) ramekins onto cookie sheet and spray each cup with baking spray with flour. Sprinkle 1 teaspoon of crumbs on bottom and side of each cup.
- In a small saucepan, melt butterscotch and butter over medium heat, stir constantly. Remove from heat and cool for 5 minutes.
- Meanwhile, in a large bowl, beat whole eggs and egg yolks until well blended. Add in brown sugar, butterscotch mixture and flour and mix thoroughly until well blended.
- Divide batter evenly among ramekins. Bake 12 – 14 minutes until sides are set and centers are puffed. Note: cracked tops may occur and puffed tops may sink during cooling time.
- To remove, cool for 3 minutes. Run a small knife around the sides of cake. Place a serving plate above ramekin, flip plate with ramekin upside down, remove the ramekin. Serve warm. ENJOY!
Molten Butterscotch Baby Cakes recipe adapted from Betty Crocker’s The Big Book of Cakes.