Southern Living Caramel Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Again servings will depend on you and how you slice this cake. Enjoy Ingredients:
cake |
2/3 cup butterscotch chips |
1/4 cup water |
2-1/4 cups flour |
1-1/4 cups sugar |
1 tsp. baking soda |
1 tsp. salt |
1/2 tsp. baking powder |
1 cup buttermilk |
1/2 cup shortening |
3 eggs |
filling |
1/2 cup sugar |
1 tbl. cornstarch |
1/2 cup cream or evaporated milk |
1/3 cup water |
1/3 cup butterscotch chips |
1 egg |
2 tbl. butter |
1 cup chopped pecans |
frosting |
1 cup whipping cream |
1/4 cup brown sugar |
1/2 tsp. vanilla |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
2. In a small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly. In a large bowl combine flour, remaining cake ingredients and cooled butterscotch mixture at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pans. Bake 20-30 minutes, or until cake tests done in the middle.
3. In a medium saucepan, combine 1/2 cup sugar and cornstarch; stir in cream, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in butter, and nuts.
4. In a small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar, and vanilla. Beat until stiff peaks form.
5. Place 1 cake layer top side down on serving plate. Spread with 1/2 of filling mixture. Top, with second layer, top side up; spread remaining filling on top.
6. Frost sides of cake with frosting. Refrigerate.
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