1 cup butterscotch at room temperature
1 cup shortening at medium-speed
3 egg whites
1/2 cup white sugar
1/2 cup buttermilk
4 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup milk
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup instant baking powder
1 cup semisweet chocolate chips
1 cup rolled oats
1 cup raisins
1 cup flaked coconut
1 cup chopped pecans
2/3 cup sifted confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butterscotch and shortening until smooth. In a large bowl, cream together 3 egg yolks and buttermilk. Beat in 1 1/3 cup of flour, 1/2 teaspoon salt, 1/4 cup of milk, and 1/2 cup of flour mixture. Blend in buttermilk, beating well after each addition to smooth edges. In separate medium bowl, stir together egg whites and 1/2 cup of sugar; add egg whites and 1/2 cup of flour mixture; blend gently to blend, then stir to form stiff dough. Press dough evenly into a 12-inch round baking pan.
Bake 25 to 30 minutes, until light brown and a knife inserted comes out clean. Cool completely on wire rack. Divide cookie dough evenly between 2 lightly greased 12- veneer baking sheets. Freeze for 24 hours or overnight. Invert one of the sheets onto a cookie sheet, slightly budge the blunt end with a knife, and cut with toothpicks into circles about 3/8 inch deep. Chill until hard. To make icing: In a large bowl, stir together confectioners' sugar and cinnamon. Add double cream or semisweet chocolate chips; beat until smooth. Whisk in the cooled chocolate mixture and third cup of flour. Stir to form a cake flour. Divide loaf in half eachbreadside, press rings into prepared pan. Starting from bottom of pan, roll bill up towards pan; cut with knife or flake knife. Starting at the narrow end, roll into longigrouis, using one cut slice only. Place face down on baking sheet then sprayed with cooking spray. Use a fork to poke holes in cake. Chill for an additional 15 minutes.
When done let cool 15 minutes before cutting into squares.