This "Butterscotch Pecan Yum Yum Cake" is one of Mama's creations, so you know it's going to be good! Oh, it's way better than good, it's one of the best things I have eaten lately! I love anything butterscotch and pecans never hurt anything either, so this one was right up my alley. The cake is so moist and it just gets even better the next day! Here is what you will need:
2 1/2 cups self rising flour (White Lily, preferably) ***
2 cups sugar
1/2 cup butter (do not use margarine)
1/2 cup canola or vegetable oil
1 cup water
1/2 cup buttermilk
2 large eggs
1 tsp. baking soda
2 tsp. vanilla
***If you are unable to get self rising flour in your area, use all purpose and add 1 tsp. baking powder and 1/2 tsp. salt to it.
6 Tbs. half and half cream
1/2 cup butter
1 cup butterscotch chips
2 cups confectioners sugar
1 tsp. vanilla
1 cup pecans, chopped
Preheat oven to 350 degrees.
In mixing bowl sift the flour and sugar together.
In a heavy saucepan, bring the 1/2 cup butter, buttermilk, oil and water to a boil. Once it boils, pour over the dry mixture in the mixing bowl, eggs, baking soda, and vanilla. Stir to combine it all. Don't over mix this. Just use a large spoon or whisk. Pour into a 9"x13" baking pan that has been sprayed with nonstick baking spray. I prefer Baker's Joy for this, but whatever you have works. Place in a preheated 350 degree oven for 20-25 minutes. A pick inserted in the center should come out clean when it's done.
During the last 10 minutes that the cake is baking, make the icing, because as soon as the cake comes out, you ice it. Place the half and half cream, 1/2 cup butter, 1 cup butterscotch chips in a saucepan over medium heat. Melt this all together and stir until smooth. Turn the heat to low. Stir in the confectioners sugar and the vanilla. Stir until smooth. Fold in the chopped pecans. Immediately pour over the cake just out of the oven. Spread evenly over the top.
Allow it to cool just a bit, slice and serve! You will definitely here yum yum from everyone!