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Butterscotch Party Cake Recipe
|Butterscotch chips||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted flour||2 1⁄4 Cup (36 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4220 Calories from Fat 1796
% Daily Value*
Total Fat 202 g310.1%
Saturated Fat 83.9 g419.3%
Trans Fat 13.5 g
Cholesterol 967.2 mg
Sodium 4257 mg177.4%
Total Carbohydrates 528 g176.1%
Dietary Fiber 8.8 g35.2%
Sugars 215 g
Protein 59 g118%
Vitamin A 17% Vitamin C 0.67%
Calcium 51.4% Iron 91.4%
*Based on a 2000 Calorie diet
In large bowl, cream vegetable shortening and sugar until fluffy.
Add eggs one at a time; beat well after each addition.
Stir in cooled butterscotch mixture.
Sift together flour, salt, soda, and baking powder; add to creamed mixture alternately with buttermilk; beat with electric mixer on low speed after each addition.
Pour into 2 greased and floured 9x1 1/2 inch round layer pans.
Bake at 375° for 25 to 30 minutes.
Spread Coconut Pecan Frosting, between the layers and on top of cake.