Butterscotch Cake
Butterscotch Cake recipe
Yield
8 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 3 | teaspoons | baking powder |
|
| ½ | teaspoon | salt |
|
| 2 | medium | eggs |
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| ½ | cup |
butter
or margarine, softened |
|
| 1 | teaspoon | vanilla extract |
|
| 1 | cup | milk |
|
| Butter frosting | |||
| ¼ | cup |
butter
or margarine |
|
| 2 | cups | powdered sugar |
|
| ½ | teaspoon | vanilla extract |
|
| 2 | tablespoons | cream |
|
| 1 | tablespoon |
water
hot |
|
Directions
Sift together flour, baking powder and salt.
Add brown sugar, butter (or margarine), vanilla and ⅔ cup milk.
Beat for 2 minutes at medium speed and then add rest of milk and the eggs. Beat 2 minutes more.
Pour into two 8-inch greased and floured cake pans.
Bake in preheated 350℉ (180℃) oven for 25 to 30 minutes.
Frost with butter frosting.
Frosting: Brown butter over low heat, watching carefully.
Add rest of ingredients and stir until cool and of consistency to spread.
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