Ingredients: |
Ingredients: 1/3 cup soft shortening
1 cup sugar
1/2 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
2 sq. unsweetened chocolate, melted
1 3/4 cups flour
1 1/2 tsp. soda
3/4 tsp. salt
1 cup buttermilk
1/4 cup water
Butterscotch Filling:
1 cup brown sugar (packed)
3 T. flour
1 cup milk
2 egg yolks, slightly beaten
2 T butter
1 tsp. vanilla
1/2 cup chopped nuts
Marshmallow Frosting:
2 egg whites
1 1/2 cups sugar
1/4 tsp. cream of tartar
1 T light corn syrup
1/3 cup water
1/4 pound marshmallows (miniature)
1/2 sq. unsweetened chocolate (melted)
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and flour two layer pans. Cream shortening, sugar, eggs, vanilla and cooled chocolate until fluffy. Beat 5 minutes high speed on mixer. Blend flour, soda and salt. Add alternately in three additions with buttermilk. Finally, blend in water. Pour into pans. Bake 30 to 35 minutes. Let stand 10 minutes; remove from pans. Add butterscotch filling and marshmallow frosting.
Directions for Butterscotch filling:
Combine sugar and flour in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Slowly stir at least half of hot mixture into egg yolks. Blend into remaining hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter and vanilla. Cool. Spread filling over top of cake and sprinkle with nuts.
Directions for Marshmallow Frosting:
Combine egg whites, sugar, cream of tartar, syrup and water in top of double boiler. Place over boiling water and beat with electric beater until mixture stands in stiff peaks. Remove pan from heat and add marshmallows. Continue beating until frosting is thick enough to spread. Frost top and sides of cake. Dip back of spoon in melted chocolate and swirl over top of frosting. |
This recipe for Special Occasion Cake is from