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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
6. 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.
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