Butterscotch Vanilla Cake Recipe

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Butterscotch Vanilla Cake
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Ingredients
23
Count
Nutrition
600
Calories
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Ingredients:

Directions:

  1. Put all of the filling ingredients, except vanilla and alcohol, in a large heavy saucepan.
  2. Have another pot of a similar size ready and on the side.
  3. Over medium-high heat, melt the sugars.
  4. Stirring continuously until butterscotch boils.
  5. Once it comes to a boil, stir frequently.
  6. Taking care not to scrape any sugar crystals from the sides.
  7. Cook at a full boil until the mixture reaches 242 deg F (120 deg C) on the candy themometer.
  8. Immediately pour the butterscotch into the empty pot.
  9. Do not scrape the sides or bottom.
  10. From a height add the vanilla and alcohol.
  11. This will steam and burn you if you don't do it from a distance.
  12. Stir to combine.
  13. Dool for 20 minutes.
  14. It should be thick, yet pourable.
  15. THE CAKE:
  16. =========
  17. Cut 10 8-inch circles of parchment or waxed paper.
  18. The baking will progress better if you have 3 8-inch cake pans to bake layers of cake in.
  19. You will need 8 to 9 layers.
  20. Combine the flour, baking soda, baking powder and salt in a medium mixing bowl.
  21. Whisk lightly to combine.
  22. Cream the butter and sugar in a bigger seperate bowl until fluffy and light.
  23. Add the eggs one at a time.
  24. Beating after each addition.
  25. Lower speed and pour in half of flour mixture.
  26. Blend well.
  27. Add the vanilla, alcohol and milk.
  28. When the liquid is just combined, add remaining flour mixture.
  29. Beat until smooth.
  30. Put greased parchment paper in each cake pan.
  31. Pour 1/2 cup of batter in each cake pan.
  32. Smooth out with spatula.
  33. Bake at 350 deg F (175 deg C) for 15 - 18 minutes.
  34. Cool layers slightly in pan.
  35. Remove, wipe sides of pan clean.
  36. Repeat baking layers.
  37. Line the inside of a clean, dry cake pan with plastic wrap or foil.
  38. Peel paper from one cake layer.
  39. Place uside down inside lined cake pan.
  40. Ladle about 1/4 cup (60 ml) butterscotch filling over the cake.
  41. Top with another cake layer.
  42. Continue.
  43. The cake will grow higher than the cake pan as you fill.
  44. Dont put butterscotch on the end of the layers.
  45. Place in fridge for an hour.
  46. Invert cake on a cake board.
  47. Remove plactic.
  48. Gently reheat butterscotch.
  49. Pour over top and sides of cake.
  50. Chill.
  51. Best if made a day ahead.
  52. Keeps good for 5 days in fridge.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 600.06 Kcal (2512 kJ)
Calories from fat 260.52 Kcal
% Daily Value*
Total Fat 28.95g 45%
Cholesterol 92.36mg 31%
Sodium 1020.87mg 43%
Potassium 255.76mg 5%
Total Carbs 74.56g 25%
Sugars 36.33g 145%
Dietary Fiber 3.93g 16%
Protein 9.75g 20%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 5%
Iron 2.5mg 14%
Calcium 215.9mg 22%
Amount Per 100 g
Calories 310.39 Kcal (1300 kJ)
Calories from fat 134.76 Kcal
% Daily Value*
Total Fat 14.97g 45%
Cholesterol 47.78mg 31%
Sodium 528.06mg 43%
Potassium 132.3mg 5%
Total Carbs 38.57g 25%
Sugars 18.79g 145%
Dietary Fiber 2.03g 16%
Protein 5.05g 20%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 5%
Iron 1.3mg 14%
Calcium 111.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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