Let the good times roll with this scrumptious butterscotch/coconut-filled cake.
2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk*
1/2 cup shortening
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup half-and-half or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 egg, slightly beaten
2 tablespoons margarine or butter
1 cup coconut
1 cup chopped nuts
1 cup whipping cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F. Generously grease and flour two 9-inch round
Cake: In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4
cup water, stirring until smooth. Cool slightly.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, all remaining cake ingredients and cooled
butterscotch mixture; beat at low speed until moistened. Beat 3 minutes at medium
Pour batter into greased and floured pans.
Bake at 350 degrees F for 20 to 30 minutes or until a wooden pick inserted
in center comes out clean.
Cool for 10 minutes; remove from pans. Cool for 30 minutes or until completely cooled.
Filling: In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half,
1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until
mixture thickens, stirring constantly.
Remove from heat. Stir in margarine, coconut and nuts; cool slightly.
Seafoam Cream: In small bowl, beat whipping cream until soft peaks form.
Gradually add brown sugar and vanilla, beating until stiff peaks form.
Assembly: Place 1 cake layer, top side down, on serving plate.
Spread with half of filling mixture. Top with second layer, top side up;
spread remaining filling on top to within 1/2 inch of edge. Frost sides and
top edge of cake with Seafoam Cream.
Refrigerate for at least 1 hour before serving.
Store in refrigerator.
prep time 60 min | cook time: 30 min | servings 16
* To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk
to make 1 cup.
** Cake can be baked in 13 x 9-inch pan. Grease bottom only of pan. Bake at 350
degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool completely. Spread top of cooled cake with filling mixture. Serve topped with
Nutrition Facts Serving Size: 1/16 of Recipe Calories 450 Calories from Fat
230 Total Fat 25g Saturated Fat 1g Cholesterol 75mg Sodium 300mg Total Carbohydrate
51g Dietary Fiber 1g Sugars 36g Protein 6g
% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 6% Iron8%
Exchanges: 2 Starch; 1 1/2 Fruit; 4 1/2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off® Contest 11, 1959, Eunice G. Surles, Lake Charles, Louisiana
Recipe and photo credit (used with permission):