Ingredients

Cake

• 1 box Vanilla cake mix (Betty Crocker)
• 3 medium large eggs
• 1 and 1/4 cups heavy whipping cream
• 3 Tbsp milk
• 1/2 stick of butter

Frosting

• 2 Cups Sweetex (High Ratio Shortening)
• 2 lbs Confectioners sugar
• 2 Tbsp Clear Vanilla Extract
• 2 Tbsp Meringue powder
• 4 Tbsp water

Filling

• 1 box Butterscotch Pudding
• 2 Tbsp Butterscotch Syrup (found in the ice cream aisle at the grocery store)
• 1/2 cup confectioners sugar
• 1 cup milk

Directions

Turn oven on.
Set to 335 degrees F.
In a large bowl, combine Vanilla cake mix (whole box), 3 medium large eggs, 1 and 1/4 cups heavy whipping cream, and 3 Tbsp milk. I used a handheld mixer to combine all these ingredients.
Take the 1/2 stick of butter into a ramekin and put in the microwave for 30 seconds.
Put half of the melted butter into each cake tin and using a pastry brush, coat the sides. The batter will be thick and goopy, that’s ok, pour half in each tin. (I used 2 8 inch tins). Make sure the batter is spread evenly.
While that is cooking (32 minutes with.. normal tins) make the icing.
Combine all ingredients and mix with hand mixer (I don’t have a table top mixer). Trust me, all will incorporate and turn smooth. You’ll know when its done when it’s all smooth and creamy.
After 32 minutes, turn the oven off and wait 28 more minutes. Having the oven at 335 instead of 350 allows the cake to slowly cook and raise (less cracks!) The pudding makes the cake more dense!
While waiting the last 28 minutes, make the filling. Take the pudding, put it into a bowl, add the syrup and the 1/2 cup confectioners sugar and the 1 cup of milk and whisk it until your arm hurts, then whisk a little more. It will be a little thick, but not very thick.

To assemble:
Tort the cakes after they’ve cooled down (cut them so they have a flat top and are even in height.
Using an icing bag, build a dam by piping a ring of icing on the outside edge of the top of the bottom layer of the cake. (you’ll need a piping bag, but you can make do with a piece of parchment paper or a ziplock bag)
Spread a thin layer of icing on the top of the bottom layer of the cake. Pour the pudding in. Spread it out. Add the top layer carefully.

Ice the whole cake and decorate it