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AuthorRetroRuth
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From 10 Cakes Husbands Like Best, 1952

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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
  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 halvesFor decoration
Butterscotch Sauce
1

Preheat oven to 375 degrees Fahrenheit

2

Mix 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.

3

Add scalded milk and stir into brown sugar mixture gradually. Cool.

Cake
4

Sift 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.

5

Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.

6

Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.

Butterscotch Frosting
7

In 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
  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 halvesFor decoration

Directions

Butterscotch Sauce
1

Preheat oven to 375 degrees Fahrenheit

2

Mix 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.

3

Add scalded milk and stir into brown sugar mixture gradually. Cool.

Cake
4

Sift 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.

5

Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.

6

Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.

Butterscotch Frosting
7

In 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

Bonnie Butterscotch Cake

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