AuthorRetroRuth
From 10 Cakes Husbands Like Best, 1952
[cooked-sharing]
Preheat oven to 375 degrees Fahrenheit
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.
Add scalded milk and stir into brown sugar mixture gradually. Cool.
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.
Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.
Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.
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
Directions
Preheat oven to 375 degrees Fahrenheit
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.
Add scalded milk and stir into brown sugar mixture gradually. Cool.
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.
Add remaining butterscotch mixture and remaining eggs. Beat for 2 1/2 minutes. Pour batter into 2 greased round 9 inch baking pans.
Bake cake until it tests done, about 25 minutes. Frost with Butterscotch frosting, sprinkling pecans between layers and decorate with pecan halves.
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
