It’s a Monday and I’m craving something sweet. After looking through a variety of recipes I found a delicious butterscotch cake so I decided to put my own spin on it turned out amazing. This cake is perfect if you are entertaining, it’s definitely a crowd-pleaser. It’s sweet, rich and perfectly flavored. I love the sweetness of the butterscotch frosting with the crunch of pecans. This cake adds another level of flavor and is a nice treat from chocolate or vanilla.
- 1 cup butterscotch chips
- 1/4 cup water
- 1/2 cup organic, virgin, cold pressed coconut oil
- 3/4 cup raw, local honey.
- 3/4 cup packed brown sugar
- 3 large eggs
- 2-1/4 cups Organic all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup organic sugar
- 1 tablespoon cornstarch
- 1/2 cup evaporated milk
- 1/3 cup water
- 1 large egg yolk, lightly beaten
- 2/3 cup butterscotch chips
- 3 tablespoons butter
- 1 cup pecans, chopped
- 3/4 flaked coconut
- 3 cups buttercream frosting
This cake makes two “‘ round cakes.
- In a mixing bowl, cream shortening and sugars until fluffy. Slowly add eggs, one at a time. Mixing well. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately slowly with the buttermilk until it’s all combined.
- Pour into greased and lined pans. Bake at 375° for 30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 15 minutes before removing from pans to cool on wire racks. In a saucepan, combine sugar and cornstarch. Mix in evaporated milk and water. Stir over medium heat until thickened and bubbly. Then reduce heat; cook and stir two min longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring mixture to a gentle boil; cook and stir two more minutes.
- Remove from the heat. Stir in chips and butter. Stir in pecans and coconut.Allow to cool to room temperature.
- Cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. This cake stores best in the refrigerator.
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