BUTTERSCOTCH CAKE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 cup brown sugar, firmly packed
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 1/4 cups hot milk
  • 1/2 cup solid vegetable shortening
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 3/4 cup brown sugar, firmly packed
  • 3 eggs, well beaten
  • 3 cups all-purpose or cake flour
  • 3 teaspoons baking powder

Directions

  • Combine 1 cup brown sugar, butter and 1/4 cup milk in a saucepan. Cook to 250 degrees, or until a small amount forms a hard ball in cold water. Stir constantly after the mixture starts to boil. Remove from heat and gradually stir in 11/4 cups hot milk. Cool.
  • In a large bowl, combine vegetable shortening, salt and vanilla. Gradually add 3/4 cup brown sugar. Cream until light and fluffy.
  • In a separate bowl, beat eggs until light. Gradually add to the creamed mixture, beating thoroughly.
  • Combine flour and baking powder. Add small amounts of flour mixture to the creamed mixture, alternating with the cooled butterscotch mixture, beating after each addition until smooth.
  • Pour batter into a 10- by 10- by 2-inch pan greased with vegetable shortening. Bake at 350 degrees for 50 to 60 minutes. Spread with butterscotch icing on top and sides.
  • Makes about 12 servings.

Notes

Really good cake! I like to replace the shortening with butter in the icing recipe.

from: The Arizona Republic

Categories: Birthday  Cake 
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