Butterscotch Cake

Ingredients:

1-1/4 cup brown sugar
1 cup sugar
1/3 cup honey
1/2 cup butter
3 cups heavy cream
1/4 teaspoon salt
1 teaspoon vanilla
3-1/3 cup flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup butter
2 tablespoons coconut oil
2 cups sugar
4 eggs
2 teaspoons vanilla
1 cup milk

Combine brown sugar, sugar, honey, butter, cream, salt, and vanilla in a saucepan. Bring to a boil and allow to boil for about 15 minutes, until it slightly thickens. Remove from heat and allow to cool for at least 20 minutes. Mixture should thicken.

Combine butter, coconut oil, and sugar. Add salt, nutmeg, and vanilla, then the eggs one at a time and the baking soda and baking powder. Alternately add the flour and milk.

Either bake 9 layers of cake separately in a springform pan or three, cutting cakes horizontally to create layers. (350 degrees for 20-30 minutes)

In the springform pan, place plastic wrap on bottom and along sides. Place one layer of cake and top with the butterscotch. Alternate layers finishing with the last layer of cake. Refrigerate for at least 1 hour. Invert cake onto a serving platter and cut the sides of the cake until it is even. Frost the top and sides of the cake with the remaining butterscotch and refrigerate.