Butterbeer Cream Cake | Just A Pinch Recipes

Ingredients

• 1/2 cup(s) unsalted butter, softened
• 1 cup(s) granulated sugar
• 1/4 cup(s) instant vanilla pudding mix (about 1/2 3.4 oz box)
• 2 large eggs room temp
• 1 teaspoon(s) pure vanilla extract
• 1 cup(s) buttermilk, room temp
• 3/4 teaspoon(s) baking powder
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 2 cup(s) pre-sifted cake flour (presifted at least 4 times BEFORE measured)
• ## FOR THE VANILLA CREAM SAUCE
• 1/2 cup(s) water
• 1/2 cup(s) half and half
• 1/2 cup(s) sugar
• 1 tablespoon(s) corn starch
• 2 tablespoon(s) salted butter
• 1/2 tablespoon(s) clear imitation vanilla extract
• ## FOR BUTTERSCOTCH CREAM FILLING
• 1 cup(s) cream cheese, room temperature
• 1/2 cup(s) instant butterscotch pudding (1 3.4 oz box)
• 2 cup(s) frozen whipped topping, thawed
• ## FOR LUSCIOUS VANILLA BUTTERCREAM
• 1 cup(s) salted butter, softened
• 1 cup(s) vegetable shortening
• 1 tablespoon(s) clear imitation vanilla extract
• 6 cup(s) powdered sugar
• ## GARNISH
• 1 - bottle of butterscotch topping sauce