2 cups butterscotch chips
4 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking powder salt
1 cup dried fruit
1 cup sour cream
1 cup chopped dried pecans
1 cup chopped dried apricots
1 cup chopped walnuts
1 cup heavy cream
1/2 cup butter, melted
1/2 cup white sugar
1/2 teaspoon vanilla extract
4 cups graham cracker crumbs
1 cup pecans (or other long-lasting fruit preserves)
1 cup flaked coconut
4 cups frosting
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 - 9 inch rounds pan. In a large bowl, combine butterscotch chips, 2 cups sugar, 2 eggs and 2 1/2 cups flour. Stir well, then sift together the 1/2 cup of flour, 1 tablespoon baking powder, 1/2 teaspoon baking powder and 1 tablespoon salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in eggs one at a time, then stir in the flour mixture just until combined. Stir in the dates and vanilla. Spread batter evenly into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then before removing from pan cover with a wire rack and allow to cool completely.
In a small bowl, mix together 1/2 cup cream cheese and 1/2 cup white sugar until creamy. Spread mixture over cooled cake layer. Chill in refrigerator.
To make graham cracker crust: 1 1/2 cups graham cracker crumbs
1 1/2 medium tablespoons heavy cream
1 teaspoon vanilla extract
3 tablespoons milk
(optional) To make filling: In a large bowl, beat 1/2 cup cream cheese, 2 tablespoons heavy cream, 1 teaspoon vanilla, milk and 1 cup graham cracker crumbs. Spread cream cheese mixture over all cake layer. Let cool 10 minutes before serving.
⭐ ⭐