10 Cakes Husbands Like Best, 1952

Bonnie Butterscotch Cake, 1952 – The Vintage Cake Corner
 
Ingredients
  • Preheat oven to 375 degrees Fahrenheit
  • Mix
  • 1 c. light brown sugar, firmly packed
  • ¼ c. butter
  • ¼ c. milk
  • in saucepan, bring to boil over low heat, stirring constantly. Boil gently until 250 degrees Fahrenheit (hard ball stage), stirring often. Remove from heat.
  • Add
  • 1¼ cups scalded milk – stir into brown sugar mixture gradually. Cool.
  • Sift together
  • 2-3/4 c. cake flour
  • 1 c. light brown sugar, firmly packed
  • 3-1/2 t baking powder
  • ¾ t salt
  • Add
  • ⅔ cup shortening
  • ¾ of cooled, cooked butterscotch mixture
  • 1 unbeaten egg
  • 1 teaspoon vanilla
  • Beat on low speed in mixer for 2-1/2 minutes, scrape bowl.
  • Add
  • Remaining butterscotch mixture
  • 2 unbeaten eggs
  • Beat 2-1/2 minutes
  • Pour into 2 greased round 9″ x 1-1/2″ baking pans
  • Bake until cake tests done, about 25-35 minutes
  • Frost with Butterscotch Frosting. Sprinkle frosting with ¼ cup chopped pecans between layers, decorate with pecan halves.
  • Butterscotch Frosting
  • In saucepan, mix
  • 2 cups light brown sugar, packed firmly
  • 1 cup granulated sugar
  • 2 tablespoons light corn syrup
  • ¾ cup milk
  • ¼ cup shortening
  • ¼ cup butter
  • ¼ teaspoon salt
  • Bring slowly to a full rolling boil, boil briskly 2 minutes (2-1/2 minutes if humid/rainy)
  • Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread.

 

10 Cakes Husbands Like Best, 1952

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