Table of Contents
This Indian butterscotch cake is made with an eggless sponge cake base, crunchy cashew caramel praline, and whipped fresh cream frosting. This cake is pure nostalgia for me!!
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.
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.
Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in. Sift flour, baking soda, baking powder, and salt together in a separate bowl.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…