Butterscotch Fudge Cake
Butterscotch Lover's Cookbook & Mail-Order Treats Source Guide
2 sticks (1 cup) butter, softened
2 cups dark brown sugar
1 cup milk
1 teaspoon vanilla
3 cups flour
1/2 cup crushed butterscotch candy
2 teaspoons baking powder
1/4 teaspoon salt
1 cup dark brown sugar
4 tablespoons butter
5 tablespoons evaporated milk
1/4 teaspoon baking powder
1/4 teaspoon vanilla
oven to 325°F. Grease a 10-inch tube or bundt pan.
prepare cake: In a large bowl, cream the butter with the brown
sugar, continuing to beat until the sugar is fully incorporated.
Beat in the eggs very well. Beat in the milk and vanilla.
another bowl, stir together the flour, butterscotch candy, baking
powder and salt. Add to the creamed mixture, beating or stirring
until the dry ingredients are incorporated.
the batter evenly in the prepared pan. Bake 1 hour, 20 minutes,
or until a toothpick inserted in the highest part of the cake comes
out clean. Transfer the pan to a rack to cool. Allow the cake to
cool completely before frosting it.
prepare frosting: Place the brown sugar, butter, evaporated
milk and salt in a medium saucepan. Bring to a boil. Boil, stirring
continuously, for 3 minutes.
the pan from the stove and add the baking powder and vanilla. Beat
with an electric mixer 5 minutes, or until thickened. Immediately
drizzle over the cake.
16 to 20 servings.
(Updated: 10/21/08 SN)