All in all: the butterscotch was omgthemostdeliciousthingever but the cake was nothing special. It was slightly dry and fairly bland. My mother quickly shot down the use of rum in the cake (she doesn't like the flavor) and made me use beer instead. I was playing with the idea of adding butterscotch pudding to the cake mix for extra moisture and flavor. I also think it would have been much better with the rum- if your mothers don't ban it than I would use it :)
*I feel obligated to warn you that this butterscotch is so delicious you WILL find yourself eating the leftovers straight out of the bottle.
5 or 12 (depending on how ambitious you are...) layer cake
Materials:
2 medium to large saucepans
Candy thermometer
Several 9 inch circle cake pans
Waxed or parchment paper
Cooling rack (optional but helpful)
Ingredients:
For the butterscotch:
1 and 1/4 cups dark brown sugar
1 cup sugar
1/3 cup corn syrup
1 stick butter
3 cups cream
1/4 teaspoon salt
1 tablespoon vanilla extract
3 tablespoons dark brown beer
For the cakes:
3 and 1/3 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 and a half sticks butter
2 and 1/4 cups granulated brown sugar
4 eggs
2 teaspoons vanilla extract
1/4 cup dark brown beer
1 cup milk
Directions:
Filling:
In a large saucepan add all of the ingredients for the butterscotch filling except the vanilla and the beer. Keep the second large saucepan to the side- the butterscotch will need to be transfered once it is finished. Over medium high heat melt together all the ingredients, stirring constantly. Once the mixture boils continue to stir frequently, do not stir any crystallized sugar back into the mixture from the sides of the pot. Cook at a boil until your candy thermometer reads 242*F.
Quickly pour the butterscotch into the waiting pot. From a height add the vanilla and beer and quickly stir in. Cool the filling for approx 20 minutes
Cake:
Cut five 8-inch circles of parchment paper. Preheat oven to 350* F.
Combine the flour, baking soda, baking powder, and salt in a medium bowl and whisk to combine. using an electric mixer cream together the sugar and butter. Add the eggs one at a time, beating well after each egg. Lower the speed and add half the flour mix. Blend and add the vanilla, beer, and milk. then add other half of flour mixture.
Fill each cake pan evenly with batter and bake for 15-18 minutes or until cakes spring back when touched. (Note: depending on how many layers you choose to make the cooking time may increase or decrease)
Once cakes have cooled, take the bottom layer and cover with butterscotch mixture (if mixture has solidified too much just heat it over low heat until it becomes pourable) Place next layer on top of butterscotch and then cover with butterscotch, continue until all layers are stacked.
Once the cake is formed, and has chilled, trim the edges of the cake evenly.
Take the remaining butterscotch and pour over the cake.
If you have extra butterscotch, bottle and refrigerate it.
Chill the cake for at least one hour but serve at room temperature.
