Butterscotch Party Cake
|Butterscotch chips||6 Ounce|
|Water||1⁄4 Cup (4 tbs)|
|Crisco||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||2 1⁄4 Cup (36 tbs), sifted|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
1 Preheat the oven to 375°F.
2 Grease two 9x1 1/2-inch round layer pans and lightly flour them.
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.
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.
16 Serve as desired.