Shelly's Recipe

BUTTERSCOTCH DANDY CAKE/1953

Category: Cakes

1 1/4 cup milk
1 cup brown sugar, packed
1/4 cup butter
1/4 cup milk
3 cup flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
3/4 cup sugar
1 tsp vanilla
2 eggs

Butterscotch frosting (recipe follows)

Scald milk.

Mix brown sugar, butter and 1/4 cup cold milk. Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball; 250 degrees on a candy thermometer. Remove from heat
immediately and slowly add the hot milk; blend to a smooth sauce. Cool.

Sift together the flour, baking powder and salt; set aside.

Cream together the shortening and sugar until
creamy. Blend in the eggs, one at a time, beating for one minute more. Add vanilla and mix well.

Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. Pour into 2 well greased and lightly floured 9 inch round or square layer pans. Bake at 375 for 25-30 minutes.

Butterscotch frosting: Combine 1 cup firmly packed brown sugar, 1/4 cup butter and 1/4 tsp salt in saucepan. Heat to boiling point. Add 1/3 cup milk gradually; simmer for 3 minutes. Cool.

Add 1 1/2 cups sifted confectioners sugar, blend until smooth and creamy. Thin with cream, a few drops at a time if necessary. Frost as desired.