1 Package (2-layer size) Yellow Cake Mix
1 1/2 Cups Milk
3 Eggs
1/2 Cup Sugar
1/2 cup Watkins
Butterscotch Dessert Mix
1 teas. Watkins Vanilla, Double Strength
Filling
3/4 Cup Sugar
2 Tbsp. Watkins
Butterscotch Dessert Mix
1/2 Cup Evaporated Milk or Light Cream (half & half)
1/3 Cup Hot Water
1/4 Cup Butter
1 Egg, slightly beaten
1 Cup Flaked Coconut
1 Cup Chopped Pecans
1 1/2 teas. Watkins
Caramel Extract
Frosting
1 1/2 Cups Whipping Cream
1/3 Cup Firmly Packed Brown Sugar
3/4 teas. Watkins Vanilla, Double Strength
Prepare cake mix adding milk, eggs, the 1/2 cup sugar,
the 1/2 cup Butterscotch Dessert Mix, and the 1 teaspoon Watkins
Vanilla. Mix and bake as directed on package in three greased and wax
paper-lined 9-inch layer pans. Cool 10 minutes; remove from pans and cool completely. To
make filling: In medium saucepan, combine sugar and the 2 tablespoons Butterscotch Dessert
Mix. Stir in evaporated milk, water, butter, and egg. Cook over medium heat, stirring
constantly until thick. Remove from heat. Stir in coconut, pecans, and Caramel Extract;
cool. Spread filling between and on top of cake layers to within 1/2 inch of edge on top
layer. For frosting: Whip cream in small mixer bowl until foamy. Gradually add brown
sugar, beating until thickened. Beat in Vanilla; spread on sides and top edge of cake.
Chill cake at least 1 hour before serving. Makes 16 to 20 servings.
About Watkins Vanilla
