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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it divine. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups domino granulated sugar |
5 large eggs, separated |
1 tablespoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 cup buttermilk |
1/2 cup irish cream liqueur |
butterscotch filling |
cream cheese frosting |
3/4 cup chopped pecans, toasted |
14 pecan halves, toasted |
Directions:
1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.
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