Ingredients
2/3 cup butterscotch chips1/4 cup water1/2 cup shortening3/4 cup sugar3/4 cup packed brown sugar3 large eggs, room temperature2-1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 cup buttermilkFILLING/TOPPING:1/2 cup sugar1 tablespoon cornstarch1/2 cup evaporated milk1/3 cup water1 large egg yolk, lightly beaten1/3 cup butterscotch chips2 tablespoons butter1 cup pecans, chopped1 cup sweetened shredded coconut2 to 3 cups buttercream frosting
Preparation
Preheat oven to 375°. Line 2 greased 9-in. round baking pans with waxed paper; set aside. In a microwave, melt butterscotch chips with 1/4 cup water at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in butterscotch mixture. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk just until combined.
Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large saucepan, combine sugar and cornstarch. Stir in evaporated milk and water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from the heat. Gently stir in chips and butter. Stir in pecans and coconut. Cool to room temperature without stirring.
Place 1 cake layer on a serving plate; spread with half of the filling. Top with second layer and remaining filling. Frost sides with buttercream frosting. Store in the refrigerator.
