Eggless Butterscotch Cake

Measure and take maida and baking powder in a mixing bowl,whisk it well

In another mixing bowl take sugar.

Add water,oil and melted butter.

Then add butterscotch essence.Whisk it well  and stir till sugar dissolves completely, set aside.

Now take thick curd in another mixing bowl,add baking soda and vinegar to it.

Now add this to oil-water-sugar mixture.Whisk well.

Now add flour little by little and keep whisking. Whisk well so that there are no lumps, it will form a creamy flowing batter.Now coat butterscotch chips with a tsp of flour.

Greece the heart shaped baking cake tin, dust with maida, pour the batter inside the tin.

Bake in preheated oven at 180 degree for 50 mins, check using toothpick, its ready or not.

Take out and cool well...do not do icing immediately, when the cake comes to normal room temperature then will do icing.

Now using whipped cream, add butterscotch food flavour , beat well, keep aside.

Now divide the cake into 3 layers put sugar water syrup in each layer, along with butterscotch crush in each layer, cover the cake using whipped cream nicely.

Make a piping bag, put caramel inside make a design of your choice and decorate nicely as shown in picture.

Using decoration comb make a design at the sides of cake, make border using raspberry jam, Serve at room temperature.