Irish Delight - Butterscotch Cake
by Gail French - 1st Place 2012 Tulsa State Fair, King Arthur Flour "Great Cake Contest"
King Arthur Flour Recipes www.kingarthurflour.com
1/2 cup butter, softened
1 cup sugar
2 cups King Arthur Flour
2 teaspoon baking powder
1/2 teaspoon salt
1 package instant butterscotch pudding mix
3/4 cup water
1/4 cup milk
2 teaspoon butterscotch liqueur
3 large eggs
Caramel, Irish Cream Butter Cream:
2 1/2 sticks unsalted butter, softened
4 cups powdered sugar
1/8 teaspoon salt
2 teaspoons caramel extract
3 tablespoons Irish cream liqueur
- Preheat oven to 350 degrees F. Grease two 8-inch pans.
- For Cake: Beat butter and sugar until well blended, set aside. In a medium bowl, mix flour, baking powder, salt and pudding mix. In a small bowl, mix water, milk and butterscotch liqueur. Add eggs one at a time to butter/sugar mix until smooth. Add flour mix alternating with water mix, starting and ending with flour mix. Pour into prepared pans. Bake for 28 minutes or until golden brown. Cool for 5 minutes. Place on cooling racks.
- For Butter Cream: Beat butter until smooth. Add powdered sugar slowly. Add salt. Add extract. Add Irish cream. Beat until the proper consistency.