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Butterscotch Filling for Irish Cream Cake


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Butterscotch Filling for Irish Cream Cake 0 Picture


  • 1/2 cup firmly packed DOMINO Brown Sugar
  • 2 tablespoons butter $
  • 1 cup milk, divided $
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt $
  • 2 large eggs, lightly beaten $
  • 1/4 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract



Step 1

Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.
Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

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