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Ingredients
| butterscotch baking morsels: 6 oz |
| water: 1/4 cup |
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1 1/4 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| baking powder: 1/2 tsp |
| buttermilk: 1 cup |
| multipurpose shortening: 1/2 cup |
| eggs: 3 |
| granulated sugar: 1/2 cup |
| cornstarch: 2 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| water: 1/3 cup |
| eggs: 1 |
| salted butter: 1 cup |
| coconuts (shredded): 1 cup |
| pecans: 1 cup |
| heavy whipping cream (fluid): 1 cup |
| light brown sugar (packed): 1/4 cup |
| vanilla extract: 1/2 tsp |
Sinful Party Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
43 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350F degrees.
- Grease and flour two 9 inch cake pans.
- For the cake: In small saucepan, melt 2/3 cup of the butterscotch chips in 1/4 cup water.
- Cool.
- Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed until moistened.
- Beat 3 minutes at medium speed.
- Bake for 20-30 minutes .
- Cool 10 minutes and remove from pans and cool completely.
- For the filling: In medium saucepan, combine 1/2 cup sugar with cornstarch.
- Stir in heavy cream, 1/3 cup water, egg and remaining 1/3 cup butterscotch chips.
- Cook over medium heat until mixture thickens stirring constantly.
- Remove from heat.
- Stir in butter, coconut and nuts.
- Cool.
- For the cream: In small bowl beat cream until soft peaks form.
- Gradually add brown sugar and vanilla.
- Beat until stiff peaks form.
- To assemble: Place cake layer on serving plate.
- Spread with 1/2 the butterscotch filling.
- Top with second layer, spread remaining filling on top to within 1/2 inch of edge.
- Frost sides and edge with cream.
- Refrigerate at least 1 hour before serving.
- Store in refrigerator.