Back 1 Package (2-layer size) Yellow
Cake Mix
1 1/2 Cups Milk
3 Eggs
1/2 Cup Sugar
1/2 cup Watkins Butterscotch Dessert Mix
1 teas. Watkins Vanilla Extract
Filling
3/4 Cup Sugar
2 Tbsp. Watkins Buterscotch Dessert Mix
1/2 Cup Evaporated Milk or Light Cream (half & half)
1/3 Cup Hot Water
1/4 Cup Butter
1 Egg, slightly beaten
1 Cup Flaked Coconut
1 Cup Chopped Pecans
1 1/2 teas. Watkins Caramel Extract
Frosting
1 1/2 Cups Whipping Cream
1/3 Cup Firmly Packed Brown Sugar
3/4 teas. Watkins Vanilla Extract
Prepare cake mix adding milk, eggs, the 1/2 cup sugar, the 1/2 cup Butterscotch Dessert Mix, and the 1 teaspoon Vanilla Extract. Mix and bake as directed on package in three greased and wax paper-lined 9-inch layer pans. Cool 10 minutes; remove from pans and cool completely. To make filling: In medium saucepan, combine sugar and the 2 tablespoons Buterscotch Dessert Mix. Stir in evaporated milk, water, butter, and egg. Cook over medium heat, stirring constantly until thick. Remove from heat. Stir in coconut, pecans, and Caramel Extract; cool. Spread filling between and on top of cake layers to within 1/2 inch of edge on top layer. For frosting: Whip cream in small mixer bowl until foamy. Gradually add brown sugar, beating until thickened. Beat in Vanilla; spread on sides and top edge of cake. Chill cake at least 1 hour before serving. Makes 16 to 20 servings.
© Copyright 1999 The Rising
Stars Team
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