| 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 |
ts |
Baking soda, |
| 1 |
ts |
Salt, |
| 1/2 |
ts |
Baking powder, |
| 1 |
c |
Buttermilk, |
| 1/2 |
c |
Shortening, |
| 3 |
|
Eggs, |
| 1/2 |
c |
Sugar, |
| 1 |
tb |
Cornstarch, |
| 1/2 |
c |
Half and half, |
| 1/3 |
c |
Water, |
| 1/3 |
c |
Butterscotch chips, |
| 1 |
|
Egg, slightly beaten |
| 2 |
tb |
Butter or margarine, |
| 1 |
c |
Coconut, |
| 1 |
c |
Chopped nuts, |
| 1 |
c |
Heavy cream, |
| 1/4 |
c |
Brown sugar, packed, |
| 1/2 |
ts |
Vanilla extract, |
INSTRUCTIONS
CAKE
FILLING
SEAFOAM CREAM
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. 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
350°F 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 350°F 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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