Yield: 12 Servings
|6 ounces||Butterscotch bits ; 1 package|
|1 teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|½ cup||Sugar; for the filling|
|½ cup||Half and half|
|1 \N||Egg; slightly beaten|
|1 cup||Nuts; chopped|
|1 cup||Whipping cream; for the frosting|
|¼ cup||Brown sugar; for the frosting|
Heat oven to 350F Grease and flour two 9 inch cake pans. FOR THE CAKE In small saucepan melt ⅔ cup of the butterscotch chips in ¼ cup water; cool. Combine flour and remaining cake ingredients and cooled butterscotch mixture at low speed til moistened. Beat 3 minutes at medium speed. Bake at 350F for
20 to 30 minutes. Cool 10 minutes and remove from pans and cool completely.
FOR THE FILLING In medium saucepan combine ½ cup sugar with cornstarch.
Stir in half and half, ⅓ cup water, egg and remaining ⅓ 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 til soft peaks form. Gradually add brown sugar and vanilla. Beat til stiff peaks form.
TO ASSEMBLE Place cake layer on serving plate. Spread with ½ the butterscotch filling. Top with second layer, spread remaining filling on top to within ½ inch of edge. Frost sides and edge with cream.
Refrigerate at least 1 hour before serving. Store in refrigerator Posted to FOODWINE Digest 8 October 96 Date: Tue, 8 Oct 1996 10:44:20 -465800 From: Terry Pogue <tpogue@...>