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Butterscotch Cake

 Butterscotch Cake
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee
12 ServingsPrep: 35 min. Bake: 25 min. + cooling

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.

2 of 2

Butterscotch Cake (continued)

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.
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.