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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Butterscotch Cake with caramel icing Recipe

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This recipe for Butterscotch Cake with caramel icing is from Cooking with the Campbells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 c brown sugar
1/2 c butter
1 t vanilla
2 eggs
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 c buttermilk

Icing:
1 1/2 c brown sugar
1 T flour
1/4 c butter (Plus 2 T for later)
1/4 c milk
1 t vanilla

Directions:
Directions:
Preheat oven to 350º. Grease and flour two 9" or three 6" round pans.
Cream butter and sugar with electric mixer on medium until fluffy. Add vanilla, then eggs.
In separate bowl, sift together flour, baking soda, baking powder, and salt. Starting with the flour mixture, add the flour and buttermilk into the sugar/egg mixture on low speed. Pour batter into pans and bake for 25-30 minutes.
Cool before frosting.

Caramel icing:
In small saucepan, mix together all ingredients except vanilla and extra 2 T butter. Heat over medium and bring to a boil. Stir frequently to prevent burning. Let mixture boil for a good one minute.
Take off fire and add in vanilla and 2 T butter. Cool the mixture, occasionally giving it a vigorous stir until it has thickened to spread. Spread over cake rather quickly as it will set as it cools.

 

 

 

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