Butterscotch Cake

Name: Butterscotch Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 12 servings.
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 large 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 large egg yolk, lightly beaten; 1/3 cup butterscotch chips; 2 tablespoons butter; 1 cup pecans, chopped; 1 cup sweetened shredded coconut; 2 to 3 cups buttercream frosting

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

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 large 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 large egg yolk, lightly beaten
1/3 cup butterscotch chips
2 tablespoons butter
1 cup pecans, chopped
1 cup sweetened shredded 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 in 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.