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MOM'S YELLOW CAKE WITH BUTTERSCOTCH FROSTING
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Mom
Amount Measure Ingredient -- Preparation Method
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-----CAKE-----
1 1/2 c Butter (3 sticks), divided
6 lg Eggs, separated
1 1/2 ts Baking soda
1 1/2 c Buttermilk
1 t Vanilla extract (or more)
1/2 ts Salt
1 c Sugar, granulated
2 1/2 c Confectioner's sugar (4x)
2 1/2 c Flour
Shortening (to prepare
-----FROSTING-----
1 c Light brown sugar, packed
1/2 c Butter
1/2 c Cream (or canned milk)
Confectioner's sugar,
-as needed
Separate eggs; place all the whites in a large bowl,
place 3 yolks in one small container, and the other 3
in another. Prepare 3 8-inch cake pans with
brown-paper rounds (for bottoms) greased with
shortening. Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add
confectioner's sugar and beat until thoroughly mixed.
Add 3 egg yolks, one after another, and continue
beating. Add vanilla and mix till thoroughly blended,
scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking
soda. Add to butter/sugar mixture alternately with
buttermilk in 4 steps, beginning and ending with the
flour.
Sprinkle about 1/2 t salt on egg whites. Beat till
stiff, but not dry. Fold egg whites into batter.
Divide batter between pans and bake at 350 degrees F.
about 30-35 minutes, until done.
TOPPING: Put 1 stick butter in pot; add sugar and
cream. Bring to rolling boil over medium heat for a
few minutes and cool. Add confectioner's sugar until
you have the right consistency. When cakes are done
and cooled, put together with cooled topping.
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