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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The filling recipe will follow... I do that so if you want to use the filling with another cake you don't have to hunt around to find the recipe... the recipe and photo are from Southern Living, JANUARY 2003.. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups domino granulated sugar |
5 large eggs, separated |
1 tablespoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1/2 cup irish cream liqueur |
butterscotch filling ( recipe to follow) |
cream cheese frosting |
1 (8-ounce) package philadelphia cream cheese, softened |
1/2 cup butter, softened |
1 tablespoon vanilla extract |
1 (16-ounce) package domino 10-x confectioners sugar, unsifted |
preparation |
beat first 3 ingredients with an electric mixer until creamy. add confectioners sugar, beating at low speed until blended. beat at high speed until smooth. |
3/4 cup chopped pecans, toasted |
14 pecan halves, toasted |
Directions:
1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.
5. Southern Living, JANUARY 2003
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