Butterscotch Pear Cake
1 can pear halves -- (29 oz.)
1 package yellow cake mix -- (18.5 oz.)
1 1/2 cups milk
1 package instant -- (3 3/4 oz.) butterscotch pudding mix
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup reserved pear syrup
1/2 cup heavy cream
1/2 cup butterscotch morsels
1 egg -- beaten
1 cup chopped pears
1 cup flaked coconut
1/2 cup chopped nuts
***BROWN SUGAR CREAM***
1 cup heavy cream
1/4 cup brown sugar
1 teaspoon vanilla
Drain pears, reserving 1/4 cup syrup. Chop pears to equal 1 cup for filling.
Slice remaining pears for garnish. Beat cake mix, milk, eggs and pudding mix
until well blended. Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350 degrees for 30 to 35 minutes. Cool 5 minutes in
pans, then turn out on racks to cool completely. Put cake layers together with
half filling mix and spread remainder on top. Frost the sides of the cake with
Brown Sugar Cream. Garnish top with reserved pears.
Combine sugar, cornstarch, cream, reserved pear syrup, butterscotch morsels and
egg in a saucepan. Cook over medium heat until thickened. Remove from heat and
stir in chopped pears, coconut and nuts. Chill. Brown Sugar Cream: Whip 1 cup
heavy cream until it begins to thicken. Add brown sugar and vanilla. Continue
whipping until stiff peaks form.