Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 4

The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it divine.

Recipe by Southern Living January 2003

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Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

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  • Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

  • Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.

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