Table of Contents
Ingredients. 1 2/3 cup butterscotch chips. 2 1/4 cup water. 3 1/2 cup shortening. 4 3/4 cup sugar. 5 3/4 cup packed brown sugar. 6 3 large eggs, room temperature. 7 2-1/4 cups all-purpose flour. 8 3/4 teaspoon baking soda. 9 1/2 teaspoon baking powder. 10 1/2 teaspoon salt.
This Indian butterscotch cake uses whipped cream frosting. I have used Pastry pride that is a non-dairy whipping cream to ice this cake. Some non-dairy whipped cream topping that I like are Pastry Pride, Tropolite, or Riche. Look for them in the frozen section of a departmental store.
Beat the curd and sugar until homogenous. Add in the oil while stirring continuously. Then comes the milk and finally, flavour it with butterscotch essence. Then simply fold the dry into wet ingredients alternating with some milk starting with dry and ending with dry.
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.
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