700 - Butterscotch Cake
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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700 - Butterscotch Cake
(by Shirley McNevich)
2 1/4 cups sifted cake flour
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
2/3 cup milk + 1/3 cup milk
1 tsp. vanilla
2 eggs
Frosting: 2 cups Domino's dark brown sugar (packed), 1/2 cup milk, 1/2 cup Parkay
margarine, 1/2 tsp. salt, 1 tsp. vanilla
Sift the cake flour, 1 tsp. salt and baking powder into a bowl--set aside. In a mixer
add Crisco, 1 1/2 cups brown sugar, vanilla, 2/3 cup milk--beat. Add the dry
ingredients that you sifted--beat until mixed, and then beat on medium speed for 2
minutes. Add the eggs and the 1/3 cup milk--beat 2 minutes longer. Pour batter into a
greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes or until inserted
toothpick comes out clean. Cool the cake. Frosting: in a saucepan over low heat add
the Parkay and melt it. Add the 1/2 tsp. salt, 2 cups brown sugar--stir. Add 1/2 cup
milk--stir and put heat on medium. Bring to a full rolling boil while stirring. Once
boiling, boil for 1 minute (or until 220 degrees on a candy thermometer). Remove
from heat and beat with a spoon while it starts to cool. Add 1 tsp. vanilla and beat
with a spoon. Continue beating until icing is no longer glossy and is thick enough to
spread. You must beat it well to make it creamy. If it gets too thick, add 1 tsp. milk
and beat. If frosting is too thin, add a little powdered sugar and beat.
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