Whole Wheat Butterscotch Pastry

Directions

• Preheat oven to 350 °F and grease a inch or 4.75 inch. In a small mixing bowl, add the flour and baking powder
• In another bowl add the eggs and beat until fluffy for about 3-4 min on high speed
• Gradually add the sugar to the bowl and beat for 1 min and next add oil and beat for another 1 min
• Gently stir in flour and baking powder until smooth batter. Pour the batter into prepared pan and bake for 30 – 40 min until well done.
• Meantime, mix the sugar, water and vanilla extract in a bowl and set aside
• In a mixing bowl, add the heavy cream, sugar and extract and beat until it reaches stiff peaks. Refrigerate.
• Once the cake is done, let cool completely. if you want remove the dome tops to get even layered cakes. Cut the cake in half , with the brush apply the syrup water to the sponge as needed.
• Position the first layer of the cake on a cake board or cake stand. Apply half of your frosting evenly and spread the crushed butterscotch chips, place the second layer on top of the first and apply the remaining frosting and decorate with whole butterscotch chips as needed. Let chill until you serve