Butterscotch Cake Recipe
(Anderson, SC, USA)
This butterscotch cake recipe came from an old friend of mine.
2/3 c butterscotch morsels 1/ 4 c water
1/2 c shortening
1-1/2 c sugar
2-1/ 4 c all purpose flour 1/2 t baking powder
1 t baking soda
1/2 t salt
1 c buttermilk Butterscotch Filling
1. Combine butterscotch morsels and water in a small saucepan over low heat until morsels are melted. Set aside to cool.
2. Beat shortening in a mixing bowl and gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add butterscotch mixture.
3. Combine flour, baking powder, baking soda and salt. Add to butter mixture, alternately with buttermilk.
4. Pour into two greased and floured 9 inch pans and bake at 375 degrees for 25-30 minutes until cake tester is clean. Cool in pans for 10 minutes, then on wire racks.
5. Place one layer on cake plate and spread 1 c butterscotch filling. Repeat with second layer, spreading frosting only to 1/2 inch from edges. Frost sides and top edge of cake with Sea Foam Frosting. (I decorated the top with butter brickle chips.)
1/2 c sugar
1 T cornstarch
1/2 c evaporated milk
1/3 c water
1/3 c butterscotch morsels
1 egg yolk, lightly beaten
2 T butter
1 c chopped pecans
1 c flaked coconut, chopped
1. Combine sugar and cornstarch in 2 qt saucepan. Stir in milk and water. Add butterscotch morsels and egg yolk, stir well.
2. Cook on medium heat until smooth and thick, stirring constantly. Remove from heat and stir in remaining ingredients. Let cool.
Sea Foam Frosting:
1/3 c sugar
1/3 c firmly packed brown sugar
1/3 c water
1 T corn syrup
1 egg white
1/4 t cream of tartar
1. Combine sugars, water and corn syrup and cook over medium heat, stirring constantly, until mixture is clear. Cook without stirring until mixture reaches 240 degrees.
2. Combine egg white and cream of tartar and beat at high speed until soft peaks form. Continue to beat, slowly adding the hot syrup in a steady stream. Beat constantly until mixture reaches spreading consistency.