1 1/2 cups dry butterscotch cup recipe
1/2 (10 ounce) package instant vanilla pudding mix
1/2 cup heavy cream
7 tablespoons confectioners' sugar
3 egg whites
1 (12 ounce) container frozen whipped topping, thawed
2/3 cup heavy cream
1/2 teaspoon vanilla extract
In a large mixing bowl, combine butterscotch and pudding. Blend until smooth. Add heavy cream, egg whites and ice cream. Stir down the volume to reach desired consistency. Adjust the sugar and cocoa to taste. Spread the batter evenly into the two prepared layers. In a small bowl, stir the egg yolks and vanilla together, then spread the batter evenly on the two layers. Repeat with second layers. Repeat with remaining ingredients. Spread whipped topping evenly over the finished cake.
Bake in the preheated oven for 15 to 20 minutes. Cool completely before frosting with the top on lacquered paper.