Hubby Cake and Icing

A rich cake laced with butterscotch, toffee brickle bits and cashews.

Ingredients:

• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 1/2 butterscotch flavored syrup
• 1/2 water
• 1/3 cup heavy whipping cream
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 cups cake flour
• 4 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup butterscotch chips
• 2 cups toasted cashew halves and pieces, finely chopped and divided
• 1/3 cup brickle bits
• Icing:
• 1/2 cup butter, melted and slightly cooled
• 3 tablespoons butterscotch flavored syrup
• 3 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 4-4 1/2 cups confectioners sugar

Directions:

Preheat oven to 350 degrees. Line bottoms of three 9 inch cake pans with parchment paper. Lightly coat paper and sides of pans with cooking spray then set aside. In a large mixing, bowl combine butter and sugar. Beat with an electric mixer on medium speed until light and fluffy. Combine syrup, water and cream in a small bowl. Combine dry ingredients in a separate bowl then add to butter mixture, alternately with liquid, beginning and ending with flour mixture. Add eggs one at a time, beating well after each addition. Stir in vanilla then fold in chips, 1 1/2 cups cashews and brickle bits. Spoon into prepared pans and bake 20-25 minutes, or until wooden toothpick inserted near center comes out clean. Cool in pans on wire racks 15 minutes. Remove cake layers from pan then cool completely before icing. Icing: In a medium bowl, combine first 4 ingredients and whisk until blended. Add 4 cups powdered sugar and stir. With a mixer, beat until smooth, adding extra cream, if necessary to reach desired consistency. Ice cake and sprinkle with remaining cashews.

Number of Servings: 10

Notes from the Cook: You may sprinkle additional brickle bits among the cashews. It may seem to take a long time to prepare this cake, but it actually doesn't. Believe me it is worth the effort. You hubby will love it and so will the kids.