BUTTERSCOTCH CAKE WITH BUTTERSCOTCH FROSTING

FOR THE CAKE:
1 1/4 cups water
2/3 cup butterscotch chips
1 package yellow cake mix (2 layer size)
3 eggs
1/3 cup cooking oil
1/8 teaspoon ground cinnamon
FOR THE BUTTERSCOTCH FROSTING:
1 (8 ounce) package cream cheese, softened
4 cups sifted powdered sugar, divided use
1/3 cup butterscotch chips, melted and cooled
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour two 8x1 1/2-inch round baking pans or two 9 x 1 1/2-inch round baking pans. Set the pans aside.

In a small saucepan, heat water and 2/3 cup butterscotch pieces together till the pieces are just melted. Cool for about 10 minutes.

In a large mixing bowl, combine cake mix, eggs, oil, 1/8 teaspoon cinnamon and butterscotch mixture. Beat with electric mixer, as directed on package for cake mix. Pour batter into prepared pans.

Bake in a 350 degree F oven for about 25 minutes for 9-inch layers or 35 minutes for 8-inch layers or till a toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks before frosting.

TO MAKE THE BUTTERSCOTCH FROSTING:
In a large mixing bowl, beat cream cheese, 3 cups powdered sugar, 13 cup melted butterscotch pieces, lemon juice, and 1/8 teaspoon cinnamon till well combined. Beat in enough of the additional 1 cup powdered sugar to make frosting spreadable.

ASSEMBLY:
Place 1 cake layer on a serving plate. Spread top with Butterscotch Frosting. Place second layer on top. Spread sides and top of cake with frosting. Store in refrigerator.

Servings: 12
Source: Midwest Living Magazine