How to Cook Yummy Butterscotch rajbhog ice-cream chocolate cake

Isabel Howell

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How to Cook Yummy Butterscotch rajbhog ice-cream chocolate cake Delicious, fresh and tasty.

Butterscotch rajbhog ice-cream chocolate cake. Put ice cream into freezable container and into the freezer for at least four hours to firm up before you enjoy a gigantic scoop. What goes in the chocolate cake butterscotch ice cream. The Chocolate Cake: The cake is a simple egg cake with cocoa powder.

Stir over low heat until both sugars dissolve.

Increase heat and boil until large bubbles break on.

While cake is in the oven mix the following: the butterscotch/caramel ice cream topping and the sweetened condensed milk.

You can have Butterscotch rajbhog ice-cream chocolate cake using 17 ingredients and 22 steps. Here is how you achieve that.

Ingredients of Butterscotch rajbhog ice-cream chocolate cake

It’s 250 gm of all purpose flour.
Prepare 1 tsp of salt.
You need 100 gm of butter.
Prepare 1 tsp of baking soda.
You need 1 tsp of baking powder.
Prepare 1 glass of milk.
You need 1 small cup of milk powder.
Prepare 1 small cup of cocoa powder.
It’s 3-4 tsp of choco chips.
Prepare 1 cup of sugar.
It’s of For ice cream.
It’s 250 ml of whipping cream.
It’s 1/2 cup of butterscotch crunches.
Prepare 8-10 of saffron strands.
You need as needed of Butterscotch essence.
Prepare 1 glass of milk.
It’s 1 small cup of custard powder.

As soon as you take the cake out of the oven - poke holes in the cake (lots of holes, I used wooden spoon handle) and pour the above mixture over the cake.

Based on a traditional Southern caramel cake, this version substitutes a portion of white sugar for dark brown sugar and uses an icing that is really nothing more than rich butterscotch sauce poured over the top.

In a large bowl, cream shortening and sugars until light and fluffy.

Run small knife or metal spatula along sides of cakes to loosen.

Butterscotch rajbhog ice-cream chocolate cake instructions

Take a bowl,whisker, butter and whisk the butter..
Butter melts nycly then add sugar and beat well till turns milky white..
Milk powder, baking soda,and salt.
Baking powder, coco powder now mix well.
Half all purpose flour, mix and add milk.
Add leftover flour mix it and then choco chips.
Whisk it well,it becomes thick.now take a cake bowl spread butter paper,now pour all the cake mixture on it..
Tap it and put in the microwave..now cake is ready.
Let it be cool after cooling remove the cake and butter paper, soft and spongy cake is ready..
Cut the cake half from center using big knife..
Making custard take a glass of milk and put on the gas flame on medium..
Take custard powder and add in a hot milk and stir it continuously.
Custard is ready.
For preparation of icecream. One bowl,and chilled whipping cream..
Start whisking the cream then add custard solution.
Mix it very well it becomes thick.
Butterscotch essence, butterscotch crunches and saffron.
Mix well,batter becomes thick now transfer into glass container or a bowl and add more crunches.
Cover it with aluminum foil and put in the freezer.after 4 hrs.take out the icecream.
Cut the cake into long pieces.
Take cake in dish plate and add one layer of icecream.
Again one layer of cake, now garnish it with chocolate sauce and colored sugar balls..

To a medium bowl, add the butterscotch topping, sweetened condensed milk, whisk to combine, and slowly and evenly pour over the surface of the cake.

Place ice cream in a chilled medium bowl; stir to soften.

Spoon softened ice cream carefully over topping-drizzled crumbs.

Drizzle with remaining topping; sprinkle with the remaining crumbs.

Imagine a gooey, chewy chocolate chip cookie with bits of butterscotch baked until just soft in a cast iron skillet.