Directions (continued)

• 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.