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Butterscotch Dandy Cake

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Submitted by bbrooks4860

Butterscotch Dandy Cake recipe

YIELD

12 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

1 ¼ 296
CUPS ML MILK
1 237
CUP ML BROWN SUGAR
firm pack *
¼ 59
CUP ML BUTTER
or margarine
¼ 59
CUP ML MILK
cold
3 7.1E+2
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
½ 118
¾ 177
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS
Butterscotch frosting
1 237
CUP ML BROWN SUGAR
firm pack *
¼ 59
CUP ML BUTTER
or margarine
¼ 1.3
TEASPOON ML SALT
79
CUP ML MILK
1 ½ 355
CUPS ML POWDERED SUGAR

Directions

Heat milk to simmering point.

Combine brown sugar, margarine and cold milk in saucepan.

Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball, 250~.

Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce.

Cool Sift together flour, baking powder, and salt.

Combine crisco, sugar and vanilla, creaming well.

Blend in eggs one at a time; beat for 1 minute.

Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.

Blend thoroughly after each addition with electic mixer at low speed.

Pour into two well greased and lightly floured 9 inch round or square layer pans Bake 375~ for 25 to 30 minutes.

Butterscotch Frosting: Combine brown sugar, butter or margarine, and salt in saucepan.

Heat to boiling point.

Add milk gradually; simmer for 3 minutes.

Cool. Add powdered sugar; blend until smooth and creamy.

Thin with cream, a few drops at a time if necessary.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 325 28% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 236mg 10%
Total Carbohydrate 18g 18%
Dietary Fiber 1g 3%
Sugars g
Protein 12g
Vitamin A 7% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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