CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
Cajun |
Cajun/creol, Cakes, Fillings & |
16 |
Servings |
INGREDIENTS
2/3 |
c |
Butterscotch chips |
1/4 |
c |
Water |
2 1/4 |
c |
All-purpose flour |
1 1/4 |
c |
Sugar |
1 |
t |
Baking soda |
1 |
t |
Salt |
1/2 |
t |
Baking powder |
1 |
c |
Buttermilk |
1/2 |
c |
Shortening |
3 |
|
Eggs |
1/2 |
c |
Sugar |
1 |
T |
Cornstarch |
1/2 |
c |
Half and half |
1/3 |
c |
Water |
1/3 |
c |
Butterscotch chips |
1 |
|
Egg, slightly beaten |
2 |
T |
Butter or margarine |
1 |
c |
Coconut |
1 |
c |
Chopped nuts |
1 |
c |
Heavy cream |
1/4 |
c |
Brown sugar, packed |
1/2 |
t |
Vanilla extract |
INSTRUCTIONS
Heat oven to 350øF. 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. Lightly
spoon flour into measuring cup; level off. In large bowl, combine
flour, remaining cake ingredients and cooled butterscotch mixture at
low speed until moistened; beat 3 minutes at medium speed. Pour batter
into greased and floured pans. 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 completely. 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. In small bowl, beat whipping cream
until soft peaks form. Gradually add brown sugar and vanilla, beating
until stiff peaks form. 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. 16
servings. TIPS: * To substitute for buttermilk, use 1 teaspoon vinegar
or lemon juice plus milk to make 1 cup. ** Cake can be baked in
13x9-inch pan. Grease bottom only of pan. Bake at 350øF for 30 to 35
minutes or until toothpick inserted in center comes out clean. Cool
completely. Spread top of cooled cake with filling mixture. Serve
topped with seafoam cream. 16 servings. HIGH ALTITUDE - Above 3500
Feet: Bake at 350øF for 30 to 35 minutes. Cool 7 minutes; remove from
pans. Cool completely. Copyright =A9 1996 The Pillsbury Company.
Designed and served by Creative Resource Center, Inc. Per serving:
422 Calories; 22g Fat (45% calories from fat); 6g Protein; 53g
Carbohydrate; 74mg Cholesterol; 284mg Sodium Recipe by: Eunice Surles
Posted to MC-Recipe Digest V1 #465 by chefmad <chefmad@stic.net> on
Feb 2, 97.
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