Bonnie Butterscotch Cake
by RetroRuth | Jan 11, 2020 |
From 10 Cakes Husbands Like Best, 1952
[cooked-sharing]
Butterscotch Sauce
1 cup firmly packed light brown sugar
¼ cup butter
¼ cup milk
1 ¼ cups scalded milk
Cake
2 ¾ cups sifted cake flour
1 cup firmly packed light brown sugar
3 ½ tsp baking powder
¾ tsp salt
⅔ cup shortening or butter
3 eggs
1 tsp vanilla
½ cup chopped pecans
Butterscotch Frosting
2 cups firmly packed light brown sugar
1 cup granulated sugar
2 tbsp light corn syrup
¾ cup milk
¼ cup shortening
¼ cup butter
¼ tsp salt
1 tsp vanilla
Pecan halves
Butterscotch Sauce
1Preheat oven to 375 degrees Fahrenheit
2Mix brown sugar, butter, 1/4 cup 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.
3Add scalded milk and stir into brown sugar mixture gradually. Cool.
Cake
4Sift together cake flour, light brown sugar, baking powder and salt. Add shortening, 3/4 of the cooled butterscotch sauce, 1 egg and vanilla. Beat on low speed of a mixture for 2 1/2 minutes, scraping bowl every few minutes.
5Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.
6Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.
Butterscotch Frosting
7In a saucepan mix together all ingredients except vanilla. Bring slowly to a full roiling, stirring constantly, and boil briskly 2 minutes. ( 2 1/2 minutes on a rainy or very humid day.) Cool to lukewarm, add vanilla and beat until creamy and thick enough to spread.
Yield: Frosting for tops and sides of two 9 inch layers
Ingredients
Butterscotch Sauce
1 cup firmly packed light brown sugar
¼ cup butter
¼ cup milk
1 ¼ cups scalded milk
Cake
2 ¾ cups sifted cake flour
1 cup firmly packed light brown sugar
3 ½ tsp baking powder
¾ tsp salt
⅔ cup shortening or butter
3 eggs
1 tsp vanilla
½ cup chopped pecans
Butterscotch Frosting
2 cups firmly packed light brown sugar
1 cup granulated sugar
2 tbsp light corn syrup
¾ cup milk
¼ cup shortening
¼ cup butter
¼ tsp salt
1 tsp vanilla
Pecan halves
Directions
Butterscotch Sauce
1Preheat oven to 375 degrees Fahrenheit
2Mix brown sugar, butter, 1/4 cup 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.
3Add scalded milk and stir into brown sugar mixture gradually. Cool.
Cake
4Sift together cake flour, light brown sugar, baking powder and salt. Add shortening, 3/4 of the cooled butterscotch sauce, 1 egg and vanilla. Beat on low speed of a mixture for 2 1/2 minutes, scraping bowl every few minutes.
5Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.
6Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.
Butterscotch Frosting
7In a saucepan mix together all ingredients except vanilla. Bring slowly to a full roiling, stirring constantly, and boil briskly 2 minutes. ( 2 1/2 minutes on a rainy or very humid day.) Cool to lukewarm, add vanilla and beat until creamy and thick enough to spread.
Yield: Frosting for tops and sides of two 9 inch layers
AuthorRetroRuth