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Butterscotch Cake with Caramel Frosting Recipe | |
American Cakes | |
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Ingredients:
2 cups self-rising flour 1-1/2 cups firmly packed brown sugar 1/2 cup shortening 1 cup milk 5 eggs, lightly beaten 1 teaspoon vanilla extract 1 cup butterscotch pieces Caramel Frosting (below) CARAMEL FROSTING 1/2 cup butter or margarine 1 cup firmly packed brown sugar 1/4 cup milk 2 cups confectioners' sugar
Directions:
Cake: Preheat oven to 350F. Spray a 10-inch tube pan with non-stick vegetable spray. In a large mixing bowl, combine flour, sugar, shortening, and 2/3 cup milk; beat until smooth. Add remaining milk, eggs, and vanilla; beat until smooth. Fold in butterscotch pieces. Pour into prepared tube pan. Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Spread Caramel Frosting over the top and sides of the cake. Frosting: In a small heavy saucepan, melt butter over low heat. Add brown sugar; boil, stirring constantly, for 2 minutes. Stir in milk until mixture returns to boiling. Remove from heat; cool. Beat in confectioners sugar until thick enough to spread. 12 servings
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