Mom's Yellow Cake with Butterscotch Frosting

Directions

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another.

Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening.

Preheat oven to 350℉ (180℃).

Soften ½ cup butter in a large bowl; add confectioner’s sugar and beat until thoroughly mixed.

Add 3 egg yolks, one after another, and continue beating.

Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.

Measure flour into a small bowl and stir in baking soda.

Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.

Sprinkle about ½ teaspoon salt on egg whites.

Beat until stiff, but not dry.

Fold egg whites into batter.

Divide batter between pans and bake at 350℉ (180℃).

about 30 to 35 minutes, until done.

TOPPING: Put 1 stick butter in pot; add sugar and cream.

Bring to rolling boil over medium heat for a few minutes and cool.

Add confectioner’s sugar until you have the right consistency.

When cakes are done and cooled, put together with cooled topping.