2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk*
1/2 cup vegetable shortening
3 large eggs
Filling:
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup half-and-half or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 large egg, slightly beaten
2 tablespoons butter or margarine
1 cup sweetened flaked coconut
1 cup chopped nuts
Seafoam Cream:
1 cup whipping cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
Heat oven to 350*F (175*C). Generously
grease and flour two 9-inch round cake pans.
In small saucepan over low heat, melt
2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth.
Cool slightly.
In large bowl, combine flour, remaining
cake ingredients and cooled butterscotch mixture at low speed
until moistened; beat 3 minutes at medium speed. Pour batter
into prepared pans.
Bake for 20 to 30 minutes or until wooden
pick inserted in center comes out clean. Cool 10 minutes on wire
rack; remove from pans. Cool completely.
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 butter,
coconut and nuts; cool slightly.
In small bowl, beat whipping cream until
soft peaks form. Gradually add brown sugar and vanilla, beating
until stiff peaks form.
To assemble cake, 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 at least 1 hour
before serving. Store in refrigerator.
Makes 16 servings.
* To substitute for buttermilk, use 1 teaspoon
vinegar or lemon juice
plus milk to make 1 cup.
