RECIPE

The Butterscotch Lover's Cookbook & Mail-Order Treats Source Guide

by Diana Dalsass (Buttercup Press)

BUTTERSCOTCH FUDGE CAKE
_________________________________________

Cake:
2 sticks (1 cup) butter, softened
2 cups dark brown sugar
5 eggs
1 cup milk
1 teaspoon vanilla
3 cups flour
1/2 cup crushed butterscotch candy
2 teaspoons baking powder
1/4 teaspoon salt

Butterscotch Fudge Icing:
1 cup dark brown sugar
4 tablespoons butter
5 tablespoons evaporated milk
Pinch salt
1/4 teaspoon baking powder
1/4 teaspoon vanilla

Preheat oven to 325°F. Grease a 10-inch tube or bundt pan.

To 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.

In 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.

Spread 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.

To 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.

Remove 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.

Yields 16 to 20 servings.