Butterscotch Cake
  • 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
  1. 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.
  2. In a large bowl, combine vegetable shortening, salt and vanilla. Gradually add 3/4 cup brown sugar. Cream until light and fluffy.
  3. In a separate bowl, beat eggs until light. Gradually add to the creamed mixture, beating thoroughly.
  4. 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.
  5. 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.
  6. Makes about 12 servings.
Really good cake! I like to replace the shortening with butter in the icing recipe. from: The Arizona Republic