Butterscotch Cake II

"I'm probably not the best person to review a recipe for Butterscotch Cake since I'm not a fan of butterscotch - it's difficult to be objective. That said, I took into consideration a couple of review..." See moreers' comments - the cake was dry, the cake wasn't butterscotchy enough - and made a couple of changes to address them. To add more butterscotch flavor I used a butter pecan cake mix (just so happened to have one on hand) and substituted 1/4 cup of butterscotch schnapps for part of the milk called for. An alternative might be to add some Watkins caramel flavoring or rum extract, maybe a teaspoon. I couldn't see the point of using egg whites and wasting four egg yolks - this isn't a white cake. So I used whole eggs - two instead of the four egg whites called for and a third for added moistness. While the cake was cooling I kind of just winged it and threw together a butterscotch glaze using butterscotch chips, heavy cream, and just a little butter and corn syrup (for gloss). The verdict? The small changes must have worked because it's moist and butterscotchy, so butterscotch lovers (like Hubs) will be pleased!"

"Love this recipe! So easy and quick! I don't care for the confectioner's sugar, so I used melted cream cheese frosting as a drizzle topping, delicious!..." See more"

"I've tried several butterscotch cake recipies and this is the best. This cake is very easy and very impressive. I like to add a glaze made with melted butterscotch chips. This is definitely one to ..." See moretry!"