Back 1/2 Cup Watkins
Original Grapeseed Oil
1 ¼ Cups White Sugar
2 Eggs
1 teas. Watkins Caramel Extract
1 teas. Watkins Butter Extract
2 Cups All-Purpose Flour
1 Tbsp. Watkins Baking Powder
½ teas. Salt, if desired
1 Cup Milk
Caramel / Butterscotch Filling
Caramel / Butterscotch Frosting
Mix oil and sugar added gradually, beating between additions. Add eggs, one at a time; beating well after each addition. Stir in extracts. Combine flour, baking powder, and salt; add alternately with milk, beginning and ending with dry ingredients; blend well. Pour into 2 greased and floured 8 inch round layer pans. Bake at 350*F for 30 to 35 minutes. Cool in pans; remove from pans; then add filling between layers and frost.
Caramel /
Butterscotch Filling
2 ½ Tbsp. Watkins Butterscotch Dessert Mix
½ Cup Brown Sugar
1 Cup Milk
2 Egg Yokes
2 Tbsp. Butter or Margarine
½ teas. Watkins Caramel Extract
1 ¾ to 2 Cups Sifted Powdered Sugar
Melt butter in small saucepan; add brown sugar and cook until sugar dissolves (may look curdled); stir in milk and extract. Cool; beat in enough powdered sugar to achieve spreading consistency. Makes 12 servings.
Nutritional
Information Per Serving:
Calories-510, Protein-5gm, Carbohydrates-75gm, Fat-22gm,
Cholesterol-100mg, Sodium-340mg
© Copyright 1999 The Rising
Stars Team
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