Butterscotch Cake with Caramel Frosting

American Cakes

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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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Butterscotch Cake with Caramel Frosting