Butterscotch cake layers with butterscotch frosting, caramel butterscotch drip and marshmallow cream.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium speed until light and fluffy, about 2 minutes.
With the mixer on medium speed, add the egg whites and whole egg one at a time, mixing for about 30 seconds and scraping down the sides of the bowl between each addition. Add the butterscotch flavor and then turn the mixer to medium-high and beat for another 3 to 5 minutes until the batter has lightened in color and is fluffy in texture.
Divide batter evenly between the pans, about 16 oz. of batter in each 8-inch pan or 12 oz in each 6-inch pan. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.
Let cool for a few minutes before using. The consistency of this drip is a little "sticky", so I use a spoon to pour it over the edge of my cake instead of a drip bottle.