Cake Central › Recipes › Butterscotch Cake-WASC method

Butterscotch Cake-WASC method

I searched for a butterscotch cake recipe and found nothing. I chose to make my own using another WASC recipe as the basis of this one. It made a super moist, rich, buttery cake that's not too sweet. I plan on using a Caramel Cream Cheese Icing or Butterscotch Buttercream for both filling and frosting that I found here on Cake Central.

Ingredients

  • 1 box Duncan Hines Golden Butter cake mix 1 cup each flour and sugar 1 box instant butterscotch pudding mix 1 cup full fat sour cream 4 whole eggs 2 Tbsp vegetable oil 1 1/2 cups water pinch of salt 1 tsp real vanilla extract 2 Tbsp burnt sugar flavoring 1 Tsp Butter flavoring

Instructions

Combine dry ingredients. Add eggs, water, oil, sour cream, and flavorings and beat on medium for 2 minutes. This makes quite a bit of batter, enough for 2 8" rounds and either 2 smaller rounds or 6 cupcakes. Grease and flour your pans and fill. Bake at 350F until tester comes out with only a few minuscule crumbs. Cool in pans for half hour and then turn out to finish cooling on racks or cake plates.

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Cake Central › Recipes › Butterscotch Cake-WASC method