Butterscotch Cake

Step 1

Add 1 cup (156g) butterscotch chips and 2 Tablespoons oil to a microwave-safe bowl. Microwave for 20 seconds, remove and let sit for a minute, stir, another 10 seconds, let sit and stir, and a final 10 seconds .

Step 2

Stir until the chips are completely melted. It may take a bit of stirring. Be careful not to over microwave, the chips can burn easily.

Step 3

Preheat the oven to 325 degrees

Step 4

Grease and flour three 8x2 inch round pans,  you could also use two 9 inch round pans

Step 5

In a medium size bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds.  Set aside.

Step 6

In a measuring cup add the milk, 1 Tablespoon oil and 1 Tablespoon vanilla.  Set aside.

Step 7

In the bowl of your mixer, add the butter and mix at medium speed until smooth.  Gradually add the brown sugar and mix  for 3 to 5 minutes until well blended and lightened in color.

Step 8

Mix in 1/2 cup of the melted butterscotch morsels (as described above)

Step 9

Add the eggs one at a time mixing until the yellow of the yolk disappears.

Step 10

Alternately add the flour mixture and the milk mixture,  beginning and ending with the  dry ingredients - 3 additions of dry ingredients and 2 of liquid.

Step 11

Bake at 325 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.  Let cool 5 to 10 minutes and turn out.

Step 12

Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy.

Step 13

If butterscotch mousse/cream is too thick, mix in small amounts of heavy cream to reach desired consistency.

Step 14

If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.

Step 15

Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.

Step 16

Cut the butter into slices and add to the bowl of your mixer, mix on low to medium speed until the butter is softened and smooth.

Step 17

Cut the cream cheese into pieces and add to the butter, mixing at low to medium speed  until incorporated.  If you are using a hand mixer, you may need to soften the cream cheese a bit longer.

Step 18

Add the vanilla.  Gradually add the powdered sugar beating on low speed until blended.  Don't over mix or it will become too soft.  If it becomes too soft, just refrigerate a short while to firm it up a bit.

Step 19

This frosting is perishable and will need refrigeration.