Butterscotch Vanilla Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This is a very sweet, adult dessert. You can taste the alcohol in it. Small pieces are advisable because of its sweetness. Ingredients:
butterscotch filling |
1 1/4 cup dark brown sugar (315 ml) |
1 cup granulated sugar (250 ml) |
1/3 cup corn syrup (80 ml) |
8 tablespoons butter - non fat (120 ml) |
3 cups cream (750 ml) |
1/4 teaspoon salt (1,2 ml) |
1 tablespoon vanilla extract (15 ml) |
3 tablespoons dark rum, whiskey or liquer (45 ml) |
cake |
3 1/3 cup flour (830 ml) |
1/4 teaspoon baking soda (1,2 ml) |
1 teaspoon salt (5 ml) |
18 tablespoons butter, softened at room temp (270 ml) |
2 1/4 cups granulated brown sugar (310 ml) |
4 eggs |
2 teaspoons vanilla extract (10 ml) |
1/4 cup alcohol of choice (62,5 ml) |
1 cup milk (250 ml) |
special |
parchment paper |
candy themometer |
foil or glad wrap |
Directions:
1. Put all of the filling ingredients, except vanilla and alcohol, in a large heavy saucepan.
2. Have another pot of a similar size ready and on the side.
3. Over medium-high heat, melt the sugars.
4. Stirring continuously until butterscotch boils.
5. Once it comes to a boil, stir frequently.
6. Taking care not to scrape any sugar crystals from the sides.
7. Cook at a full boil until the mixture reaches 242 deg F (120 deg C) on the candy themometer.
8. Immediately pour the butterscotch into the empty pot.
9. Do not scrape the sides or bottom.
10. From a height add the vanilla and alcohol.
11. This will steam and burn you if you don't do it from a distance.
12. Stir to combine.
13. Dool for 20 minutes.
14. It should be thick, yet pourable.
15. THE CAKE:
16. =========
17. Cut 10 8-inch circles of parchment or waxed paper.
18. The baking will progress better if you have 3 8-inch cake pans to bake layers of cake in.
19. You will need 8 to 9 layers.
20. Combine the flour, baking soda, baking powder and salt in a medium mixing bowl.
21. Whisk lightly to combine.
22. Cream the butter and sugar in a bigger seperate bowl until fluffy and light.
23. Add the eggs one at a time.
24. Beating after each addition.
25. Lower speed and pour in half of flour mixture.
26. Blend well.
27. Add the vanilla, alcohol and milk.
28. When the liquid is just combined, add remaining flour mixture.
29. Beat until smooth.
30. Put greased parchment paper in each cake pan.
31. Pour 1/2 cup of batter in each cake pan.
32. Smooth out with spatula.
33. Bake at 350 deg F (175 deg C) for 15 - 18 minutes.
34. Cool layers slightly in pan.
35. Remove, wipe sides of pan clean.
36. Repeat baking layers.
37. Line the inside of a clean, dry cake pan with plastic wrap or foil.
38. Peel paper from one cake layer.
39. Place uside down inside lined cake pan.
40. Ladle about 1/4 cup (60 ml) butterscotch filling over the cake.
41. Top with another cake layer.
42. Continue.
43. The cake will grow higher than the cake pan as you fill.
44. Dont put butterscotch on the end of the layers.
45. Place in fridge for an hour.
46. Invert cake on a cake board.
47. Remove plactic.
48. Gently reheat butterscotch.
49. Pour over top and sides of cake.
50. Chill.
51. Best if made a day ahead.
52. Keeps good for 5 days in fridge.
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