Ingredients
Cake- 2/3 cup butterscotch chips
- 1/4 cup water
- 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup buttermilk*
- 1/2 cup shortening
- 3 eggs
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup half-and-half or evaporated milk
- 1/3 cup water
- 1/3 cup butterscotch chips
- 1 egg, slightly beaten
- 2 tablespoons margarine or butter
- 1 cup coconut
- 1 cup chopped nuts
- 1 cup whipping cream
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon vanilla
Instructions
1 _ Heat oven to 350°F. Generously grease and flour two 9-inch round cake pans.** In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.2 _ Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, all remaining cake ingredients and cooled butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into greased and floured pans.
3 _ Bake at 350°F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.
4 _ In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half, 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 margarine, coconut and nuts; cool slightly.
5 _ In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
6 _ To assemble cake, place 1 cake layer, top side down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within 1/2 inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator.
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