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Butterscotch Cake Recipe

I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake.

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Butterscotch Cake Recipe

Prep: 35 min. Bake: 25 min. + cooling

Yield: 12 Servings

35 25 60

Ingredients

2/3 cup butterscotch chips
1/4 cup water
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
FILLING/TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1 egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup flaked coconut
2 to 3 cups buttercream frosting

Directions

Line two greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips and water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.
Pour into prepared pans. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
Place one cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 765 calories, 36 g fat (15 g saturated fat), 81 mg cholesterol, 422 mg sodium, 103 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Butterscotch Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p74