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---------- Recipe via Meal-Master (tm) v8.05
Title: BUTTERSCOTCH DANDY CAKE/1953
Categories: Cakes
Yield: 12 Servings
1 1/4 c Milk
1 c Brown sugar, packed
1/4 c Butter or margarine
1/4 c Cold milk
3 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
3/4 c Sugar
1 ts Vanilla extract
2 lg Eggs
Butterscotch frosting **
A senior winner in the cakes division of the 1953 Pillsbury bakeoff.
Heat 1 1/4 cups milk to simmering point; set aside.
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 Spry (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 using electric mixer at low speed. Pour into two well greased and
lightly floured 9 inch round or square layer pans. Bake 375 25-30 minutes
* Butterscotch frosting: Combine 1 cup firmly packed brown sugar, 1/4
cup butter or margarine, 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 unti smooth and creamy. Thin with
cream, a few drops at a time if necessary. Pat Dwigans
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