Butterscotch Party Cake Recipe
Ingredients
| Butterscotch chips | 6 Ounce | |
| Water | 1⁄4 Cup (4 tbs) | |
| Crisco | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Flour | 2 1⁄4 Cup (36 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1⁄2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 723 Calories from Fat 304
% Daily Value*
Total Fat 34 g51.6%
Saturated Fat 14 g69.9%
Trans Fat 0 g
Cholesterol 161.3 mg53.8%
Sodium 729.8 mg30.4%
Total Carbohydrates 92 g30.7%
Dietary Fiber 1.5 g6.1%
Sugars 35.8 g
Protein 10 g19.8%
Vitamin A 2.9% Vitamin C 0.14%
Calcium 8.9% Iron 15.2%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 375°F.
2 Grease two 9x1 1/2-inch round layer pans and lightly flour them.
MAKING
3 In a small saucepan, heat butterscotch chips with the water stirring until melted.
4 Allow to cool.
5 In a large bowl, cream Crisco and sugar until fluffy.
6 Add in eggs one at a time, beating well after each addition.
7 Stir in the cooled butterscotch mixture.
8 In another bowl, sift together flour, salt, soda, and baking powder.
9 Add to the creamed mixture alternately with buttermilk.
10 Beat with the electric mixer on low speed after each addition.
11 Transfer the mixture into the prepared pans.
12 Bake for 25 to 30 minutes.
13 Let cool.
FINALIZING
14 Spread Coconut Pecan Frosting, between the layers and on top of cake for best results.
15 Frost the sides of cake with whipped cream.
SERVING
16 Serve as desired.
Chef
