Prep 0 mins
Cook 0 mins
- 2⁄3 cup butterscotch chips
- 1⁄4 cup water
- 2 1⁄4 cups flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 1⁄4 cups sugar
- 1⁄2 cup butter
- 3 eggs
- 1 cup buttermilk or 1 cup sour milk
- 1⁄2-1 cup black walnut, chopped
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 cup evaporated milk
- 1⁄3 cup water
- 1⁄3 cup butterscotch chips
- 1 egg yolk, beaten
- 2 tablespoons butter
- 1 cup chopped coconut
- 1 -1 1⁄2 cup black walnut, chopped
Butter Icing for Walnut Cake
- 4 tablespoons butter
- 2 cups confectioners' sugar
- 1 -2 tablespoon milk
- Melt butterscotch morsels in water; cool.
- Sift together flour, salt, soda and baking powder; set aside.
- Add sugar gradually to butter, creaming well.
- Blend in eggs, one at a time, beating well after each.
- Blend in melted butterscotch morsels, mix well.
- Add dry ingredients alternately with buttermilk beginning and ending with dry ingredients. Blend thoroughly.
- Fold in black walnuts.
- Turn into two (9-inch) round layer pans well greased and floured lightly.
- Bake at 350 degrees for 30 minutes or until done. Cool.
- Filling: Combine sugar and cornstarch for filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk. Cook over medium heat. Stirring constantly, until thick.
- Remove from heat and add butter, coconut and black walnuts. Cool.
- Spread butterscotch filling between layers and on top to within 1/2-inch of edge.
- Frosting: Cream butter in bowl with wooden spoon until very soft. Slowly add sugar, mixing thoroughly; add a drop of milk at a time as mixture gets too stiff. Flavor with 1/4 teaspoon vanilla.
- For chocolate butter icing, add 1/2 ounce melted chocolate. The yolk of one egg will make yellow icing. Strong coffee instead of milk will make mocha icing. Using, of course, only one flavor at a time.
- Frost with Butter Frosting around sides and on top of cake to meet the filling.