Butterscotch Cream Cake

• 1 pkg. (2 layer size) yellow cake mix
• 1 1/2 c. milk
• 3 eggs
• 1/2 c. sugar
• 1/2 c. Watkins butterscotch dessert mix
• 1 tsp. Watkins vanilla extract
• 3/4 c. sugar
• 2 Tbsp. Watkins butterscotch dessert mix
• 1/2 c. evaporated milk or light cream
• 1/3 c. hot water
• 1/4 c. butter
• 1 egg, slightly beaten
• 1 c. flaked coconut
• 1 c. chopped pecans
• 1 1/2 tsp. Watkins caramel flavor
• 1 1/2 c. whipping cream
• 1/3 c. firmly packed brown sugar
• 3/4 tsp. Watkins vanilla extract

1. Prepare cake mix adding milk, eggs, the 1/2 cup butterscotch dessert mix and the 1 teaspoon vanilla extract.
2. Mix and bake as directed on package in three greased and wax paper lined, 9-inch layer pans.
3. Cool 10 minutes; remove from pans and cool completely.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=299176 (may not work)