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scratch - Butterscotch Walnut Cake

Source of Recipe

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List of Ingredients

scratch - Butterscotch Walnut Cake

the cake:
2/3 c butterscotch morsels
1/4 c water
2 1/4 c sifted flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1 1/4 c sugar
1/2 c butter
3 eggs
1 c buttermilk or sour milk
1/2 to 1 cup chopped black
-walnuts


Butterscotch Filling:
1/2 cup sugar
1 Tbsp. cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch morsels
1 egg yolk, beaten
2 Tbsp. butter
1 cup chopped coconut
1/2 to 1 cup chopped black walnuts

Melt butterscotch morsels in water; cool. Sift together flour, salt, soda
and
baking powder; set aside. Add sugar gradually to butter, creaming well.
Blend in
eggs, one at a time, beating well after each. Blend in melted butterscotch
morsels, mix well. Add dry ingredients alternately with buttermilk
beginning and
ending with dry ingredients. Blend thoroughly. Fold in black walnuts. Turn
into
two (9-inch) round layer pans well greased and floured lightly. Bake at 350
degrees for 30 minutes or until done. Cool. Spread butterscotch filling
between
layers and on top to within 1/2-inch of edge. Frost with Butter Frosting
around
sides and on top of cake to meet the filling. Combine sugar and cornstarch
for
filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk.
Cook
over medium heat. Stirring constantly, until thick. Remove from heat and
add
butter, coconut and black walnuts. Cool. Serves 12 - 16.



Recipe