Butterscotch Layer Cake

• 1 cup sugar
• 1/2 cup cold water
• 1 1/4 cups heavy cream
• 14 ounces (1 3/4 cups) cream cheese at room temperature
• 1 cup unsalted butter, very soft
• 7 tablespoons softened brown sugar
• 1/2 cup sugar
• 4 large eggs
• 1 1/2 cups self-rising cake flour
• 2-4 tablespoons heavy cream
• 2 8x2-inch cake pans, greased and lined with parchment or wax paper

1. Preheat the oven to 375F and then get on with the icing.
2. I do this first, since you need to make some caramel and then let it cool.
3. Dissolve the sugar in the water over a low heat, remembering not to stir at all as it will crystallize if you do.
4. When it seems dissolved, turn up the heat and boil until it turns a dark golden color.
5. This will probably take 1015 minutes.
6. And try not to be faint-hearted: caramel has to be near burning; it wouldnt be caramel otherwise.
7. When youve reached that exciting stage, take the pan off the heat and slowly whisk in the cream.
8. It may go a little lumpy but dont panic, it will smooth out.
9. When all the creams in, put the pan back on the heat for a further minute, whisking until smooth and combined.
10. I find one of those little curly wire whisks the best tool for the job.
11. Cool, and then refrigerate until you need it.
12. The easiest way to make the cake is to put all the ingredients except the cream into the bowl of the food processor and blitz till smooth.
13. (Its for this reason the butter must be very soft before you start.)
14. Scrape down the sides of the bowl, then process again, adding a couple of tablespoons of cream down the funnel with the motor running.
15. Stop and check the consistency of the batter: if its on the runny (though not liquid) side then stop here; otherwise, add another 12 tablespoons of cream to achieve this dropping consistency.
16. If you want to make it by hand, follow the method for the Victoria sponge (page 14).
17. Divide the batter between the prepared pans and bake for about 25 minutes; the cake layers are ready when theyre beginning to shrink away from the sides of the pan and when a cake tester or skewer comes out clean.
18. Leave on a wire rack for 10 minutes, then turn out and leave on the rack until completely cooled.
19. Now for the assembly.
20. Pour the thoroughly cooled caramel into a glass cup measure with a spout.
21. (Youll be using some if not all of the rest to dribble over the iced cake later.)
22. Beat the cream cheese until softened and smooth, then add the cupful of caramel and beat gently to combine.
23. Put one cake layer on a plate.
24. Using a rubber spatula or an ordinary blunt knife, roughly spread just under half of the icing over the top of the waiting cake.
25. Place the other cake on top and then roughly ice the top of that cake with what remains in the bowl.
26. Dont feel constrained to use up every last scrap of icing: it tastes almost at its best straight out of a finger-wiped bowl.
27. Using a teaspoon, drizzle some of the reserved caramel over the cake: think Jackson Pollock.

sugar, cold water, heavy cream, cream cheese, unsalted butter, brown sugar, sugar, eggs, flour, heavy cream, cake pans

Taken from www.cookstr.com/recipes/butterscotch-layer-cake (may not work)