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Prep Time: 30 Minutes Cook Time: 43 Minutes |
Ready In: 73 Minutes Servings: 12 |
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Delightful and Rich! Ingredients:
6 ounces butterscotch chips |
1/4 cup water |
2 1/4 cups flour |
1 1/4 cups sugar |
1 teaspoon baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 cup buttermilk |
1/2 cup shortening |
3 eggs |
1/2 cup sugar |
2 tablespoons cornstarch |
1/2 cup heavy cream |
1/3 cup water |
1 egg |
1 cup butter |
1 cup coconut |
1 cup pecans |
1 cup heavy cream |
1/4 cup brown sugar |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350F degrees.
2. Grease and flour two 9 inch cake pans.
3. For the cake: In small saucepan, melt 2/3 cup of the butterscotch chips in 1/4 cup water.
4. Cool.
5. Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed until moistened.
6. Beat 3 minutes at medium speed.
7. Bake for 20-30 minutes .
8. Cool 10 minutes and remove from pans and cool completely.
9. For the filling: In medium saucepan, combine 1/2 cup sugar with cornstarch.
10. Stir in heavy cream, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips.
11. Cook over medium heat until mixture thickens stirring constantly.
12. Remove from heat.
13. Stir in butter, coconut and nuts.
14. Cool.
15. For the cream: In small bowl beat cream until soft peaks form.
16. Gradually add brown sugar and vanilla.
17. Beat until stiff peaks form.
18. To assemble: Place cake layer on serving plate.
19. Spread with 1/2 the butterscotch filling.
20. Top with second layer, spread remaining filling on top to within 1/2 inch of edge.
21. Frost sides and edge with cream.
22. Refrigerate at least 1 hour before serving.
23. Store in refrigerator.
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