Chocolate Butterscotch Buckle
1 can (300 mL) sweetened condensed milk, unopened
1/4 c butter
3/4 c sugar
1 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 c milk
11/3 c semi-sweet chocolate chips.
Boil can of condensed milk in pot of water for several hours, or heat for an hour in water in a pressure cooker. Let can cool before opening it. The result should be a thick butterscotch/caramel.
Cream together butter and sugar, then beat in egg and vanilla. Combine dry ingredients and add to first mixture alternately with milk. Mix in chocolate chips. Fold in cooked condensed milk -- there should be blobs of caramel in the batter. Pour into greased pan, 9" square or round x 2" deep. Bake at 350°F for 35 min. Store in refrigerator but serve at room temperature.
Adding about 2 tbsp of instant coffee, 1 tsp cinnamon, a dash of nutmeg and a bit of ground cloves to the buckle batter produces a Coffee-house Caramel Goo Cake.
Replacing half of the condensed-milk caramel with a mixture of 1/2 c smooth peanuts-only peanut butter, 1/3 c sugar, and 1/4 tsp salt gives a Peanut Butter Chocolate Caramel Cake. Not very imaginatively named, I suppose, but who cares? Replacing half of a can of caramel is, of course, most easily done by doubling the entire recipe so you're still using an entire can; the cake keeps well in the freezer.
Copyright (C) 2000-2002 by Joel Polowin. Permission is hereby granted to reproduce this material in any non-profit medium provided that its content is not altered and that this notice is appended. I would appreciate receiving a copy of any publication in which it appears: Joel Polowin / 18 Norice St. / Nepean, Ont. / CANADA / K2G 2X5
jpolowinXYZZy@sympatico.ca but remove the XYZZy — it's a little magic to baffle the spambots.
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