Butterscotch Party Cake
|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)|
In small saucepan, heat and stir butterscotch chips with the water until melted; cool.
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.