BUTTERSCOTCH APPLE BRIBE CAKE
Called a bribe cake cuz you can bribe just about anyone to do just about anything for you in exchange for a slice of this delicious cake.
Provided by SilverOpera
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together oil and sugar.
- Add eggs one at a time, beating with a hand mixer to incorporate.
- Add flour, baking soda, baking powder, salt, and cinnamon. Beat well.
- Stir in vanilla, apples, and pecans. Mixture will be thick.
- Spread mixture in a greased 9x13 baking dish.
- Sprinkle butterscotch chips over the top of the cake.
- Bake for 55 minutes.
- I know this is hard, but let it cool completely.
- Serve garnished with plenty of caramel sauce and whipped cream (I actually prefer to skip the caramel because it's sweet enough as it is, but everyone else seems to like it).
Nutrition Facts : Calories 713.8, Fat 39.9, SaturatedFat 8.8, Cholesterol 47, Sodium 492.2, Carbohydrate 86.3, Fiber 3, Sugar 62.1, Protein 5.9
BUTTERSCOTCH PUDDING CAKE
Provided by Sandra Lee
Time 50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray; set aside.
- In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.
- In a large mixing bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Stir in butterscotch chips and carrot. Pour batter into prepared dish. Pour pudding over batter; spread evenly.
- Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean. Serve cake warm with a scoop of vanilla ice cream.
BUTTERSCOTCH CAKE ( THE BEST YOU'LL EVER MAKE)
I got this recipe from a close friend. It's simple to make and tastes delicious. I have tried several other recipes, but this seems to be the easiest to make and still the best tasting. I suggest serving it with a cinnamon icing and some chocolate sauce drizzled over top of the cake.
Provided by Chef Mean Green
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Pour into a greased and floured bunch pan.
- Bake 50-55 minutes at 350°F.
Nutrition Facts : Calories 4092.3, Fat 187.6, SaturatedFat 29.5, Cholesterol 756.7, Sodium 4506.2, Carbohydrate 563.3, Fiber 7.8, Sugar 222.8, Protein 51.6
BUTTERSCOTCH APPLE CAKE
"My family often requests this easy old-fashioned cake for get-togethers-especially in the fall," writes Beth Struble from Bryan, Ohio.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Nutrition Facts : Calories 513 calories, Fat 27g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 335mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
BUTTERSCOTCH LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
- Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
- Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
- Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
- Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
- Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
- For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
- In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
- Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
- For the butterscotch sauce:
- Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
- Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
- Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.
BUTTERSCOTCH SHAKE-UP
Provided by Food Network Kitchen
Yield 2 drinks
Number Of Ingredients 6
Steps:
- Freeze 2 tall glasses until very cold. Put the chocolate and heavy cream in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Drop a big spoonful of the chocolate sauce in the bottom of each glass and drizzle some around the inside.
- Puree the ice cream, malted milk powder, cup ice and the scotch in a blender until smooth; divide between the prepared glasses. Garnish with whipped cream, toffee bits and more chocolate sauce.
BUTTERSCOTCH LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 3h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven according to cake mix package instructions. Coat a 9-by-13-inch baking dish with cooking spray.
- For the butterscotch sauce: Melt the butter in a medium skillet over medium heat. Add the brown sugar and stir to coat. Cook, stirring, until the butter gets frothy, 2 minutes. Add the cream and cook, whisking, until slightly thickened, 5 minutes. Cool to room temperature and then stir in the vanilla
- For the batter: Prepare the batter according to cake mix box instructions and pour into the prepared baking dish. Drizzle in the cooled butterscotch sauce and mix to swirl. Set aside.
- For the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in a stand mixer fitted with the whisk attachment. Whisk until smooth. Gently pour the filling onto the cake batter so the top is completely white.
- Bake until a skewer inserted in the center of the cake comes out clean and the yellow cake layer has risen to the top of the baking dish, about 50 minutes. Let the cake cool before frosting.
- For the frosting: Just before serving, combine the mascarpone, butterscotch pudding mix, sugar and milk in a stand mixer and mix until smooth. Using an offset spatula, spread the frosting evenly over the entire cake. Serve.
BUTTERSCOTCH CAKE
Easy and it doesn't use a cake mix. Butterscotch is almost as good as chocolate. I have been making this cake for years, since I was married to Peter Pan. He wanted the recipe, but I got custody of it and the kids.
Provided by mandabears
Categories Dessert
Time 1h5m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease a Bundt pan.
- I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
- Mix at low speed for 1 minute, then at medium speed for 3 minutes.
- Fold in butterscotch chips.
- Pour into Bundt pan.
- Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
- Cool in pan for 30 minutes.
- Invert onto serving plate.
- Can dust with confectioners sugar.
Nutrition Facts : Calories 4868.4, Fat 269.5, SaturatedFat 125.8, Cholesterol 947.2, Sodium 3063.1, Carbohydrate 559.7, Fiber 5.1, Sugar 411.4, Protein 57.8
BUTTERSCOTCH CAKE
A very Yummy butterscotch flavour cake.
Provided by philw102
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease and line two 7inch sandwich tins.
- Cream butter and sugar together, add egg yolks, syrup, vanilla and milk and beat well
- Sieve dry ingredients together and stir into creamed mixture.
- Whisk egg whites until stiff and fold in.
- Turn into prepared tins and bake at 190 C (gas 5)
- For 20-25 mins.
- When cool sandwich together with butter icing and sprinkle icing sugar on top.
BUTTERSCOTCH-PECAN CAKE
This statuesque cake hides a sweet secret underneath its pecan sheath: brown-butter frosting and butterscotch-soaked layers spiked with rum, both of which make familiar flavors seem sophisticated.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 23
Steps:
- Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
- Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
- Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
- With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
- Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
- To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
- Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).
BUTTERSCOTCH ANGEL CAKE
"I found a recipe similar to this in a cookbook and make up my own variation," notes Karen Grant of Tulare, California. She adds, "My husband always chuckles at me, because I seldom make a recipe as it is called for-I always think I have a better tasting way!"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place cake slices on a greased baking sheet. Brush with 6 tablespoons butter; press 1 tablespoon brown sugar onto each slice. Broil 5-6 in. from the heat for 1-2 minutes or until bubbly. , Turn slices over; brush with remaining butter and sprinkle with remaining brown sugar. Broil 1-2 minutes longer or until bubbly. Cool for 2-3 minutes. Serve with ice cream; drizzle with butterscotch topping.
Nutrition Facts :
***** HEAVENLY BUTTERSCOTCH LAYER CAKE *****
Make and share this ***** Heavenly Butterscotch Layer Cake ***** recipe from Food.com.
Provided by comfort_food_rocks
Categories Dessert
Time 1h25m
Yield 8 generous slices
Number Of Ingredients 10
Steps:
- preheat the oven to 190C, and then start the icing.
- dissolve the sugar in water over a low heat, without stirring at all or the sugar will crystallise.
- when the sugar seems dissolved, increase the heat and boil until it turns a dark golden colour, this will take around 10-15 minutes.
- dont worry if it seems a little burnt, it will taste fine.
- take the pan off the heat and whisk in the double cream, slowly. dont worry if it looks a little lumpy, it will be fine soon enough.
- when all cream has been added, but the pan on the heat again, whisk until all is combined.
- cool the caramel and put it in the fridge until you need it.
- to make the two cake layers, but all ingredients excluding the double cream into a food processor and mix until smooth.
- scrape down the sides of the food processor bowl, and then process it again, adding a few tablespoons of cream.
- if it is runny, stop processing, if not, add a bit more cream and process until it is smooth.
- but the batter in two round sandwich tins (approx 21 cm in diameter is ideal) and bake for 25 minutes or until the cakes are coming away from the sides of the pan or until a knife comes out clean.
- leave to cool in the pan for 10 minutes, then put on a rack until completely cool.
- put the caramel that tou have cooled doen in the fridge into alarge mixing bowl unti lyou reach the250 ml mark. leave the rest for drizzling over the cake later.
- beat the cream cheese unti lsmooth, then add the 250ml caraml , beat again until al lis smooth.
- put one cake on a plate, spread half the creamy caramel over the top, then put the other cake on top. ice the other cake with the remaining icing, then drizzle over the top the reserved caramel.
- enjoy your cake!
Nutrition Facts : Calories 916.2, Fat 56.3, SaturatedFat 34.5, Cholesterol 270, Sodium 206.7, Carbohydrate 94.6, Fiber 0.9, Sugar 65.4, Protein 11.5
BUTTERSCOTCH CREAM PIE
This recipe has been a favorite of mine and my family for over 50 years. The meringue topping with the butterscotch filling makes for a very rich dessert; eat it warm. YUM!
Provided by Colleen
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
- In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
- Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
- In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 46.6 g, Cholesterol 93.1 mg, Fat 14.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 6 g, Sodium 297.7 mg, Sugar 31.8 g
BETTER THAN SEX CAKE II
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Provided by ANGELADY41
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 5
Steps:
- Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Nutrition Facts : Calories 193.3 calories, Carbohydrate 29.3 g, Cholesterol 9.7 mg, Fat 7.6 g, Fiber 0.3 g, Protein 2.7 g, SaturatedFat 4.6 g, Sodium 211 mg, Sugar 18.9 g
BUTTERSCOTCH BARK
An unbeatable combination of pecans, coconut, and chocolate comes together remarkably quickly to make these chewy treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread pecans and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with chocolate chips.
- Line a 10-by-15-inch rimmed baking sheet with foil. Break graham crackers in half; fit in pan in single layer.
- In saucepan, whisk 12 tablespoons unsalted butter and 1/2 cup light-brown sugar over medium until smooth; spread over crackers.
- Bake until bubbly, 10 minutes. Sprinkle with nut topping; press gently. Cool; break into pieces.
BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
BUTTERSCOTCH POUND CAKE
Make and share this Butterscotch Pound Cake recipe from Food.com.
Provided by susan
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 8
Steps:
- Melt together in top of a double boiler the morsels, instant coffee, and water.
- Cream together butter and sugar; blend into the butterscotch mixture.
- Add flour alternately with the buttermilk to the creamed mixture.
- Add eggs, one at a time, beating well after each addition.
- Turn into a well-greased and floured Bundt pan or a tube pan.
- Bake at 350 degrees for 55-60 minutes.
- Cool for 15 minutes before removing from pan.
BUTTERSCOTCH COFFEE CAKE
Sink your teeth into something sweet with our Butterscotch Coffee Cake recipe. Utilizing JELL-O® Butterscotch Flavor Instant Pudding for a quick prep time, Butterscotch Coffee Cake is a fancifully fun take on traditional coffee cakes.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h20m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and nuts in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle half the crumb mixture onto bottom of greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Beat dry cake mix, dry pudding mix, sour cream, eggs and 3/4 cup milk in large bowl with mixer until blended.
- Pour half the batter into prepared pan; sprinkle with remaining crumb mixture. Cover with remaining cake batter.
- Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Gently remove pan. Cool cake completely.
- Transfer cake to plate. Mix cream cheese and sugar in small bowl until blended. Stir in remaining milk. Spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle glaze over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8372 g, Sugar 0 g, Protein 4 g
BUTTERSCOTCH POUND CAKE
Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.
Provided by terilk1
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
- Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
- Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
- Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g
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