Butterscotch Cake

Posted by LladyRusty at recipegoldmine.com May 26, 2001

Source: Posted by Cookin' Dad 4/21/01 1:17:39 am

Dear Recipe Goldmine Friends,

This was a last-minute invention/experiment. I have a bunch of butterscotch pudding mix (brought back from the states 3 years ago) and wasn't sure what to do with it all. This cake was the first step in getting rid of that stuff! My kids and their friends really liked this moist, slightly rich cake. Hope you like it too. Regards, Cookin' Dad

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 small package butterscotch pudding (reserve
    2 tablespoons for frosting)
2 cups granulated sugar
1/2 cup (1 stick) butter (no substitutions)
2 eggs
1 cup milk
1 teaspoon vanilla extract

Frosting:
1/2 cup (1 stick) margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
2 tablespoons butterscotch pudding mix

Heat oven to 350 degrees F.

Next, sift dry ingredients together (salt, flour, baking powder and pudding mix). Set aside.

Cream butter and sugar and then add eggs one at a time, beating well after each addition. Alternately add flour and milk to this mixture, starting with flour mixture and ending with it. Be sure to mix well. Stir in vanilla extract and pour batter into well-greased and floured 8-inch or 9-inch square (have this size in Taiwan) baking pan. Bake for about 45-50 minutes or until done.

For frosting, cream ingredients together. Add a little extra milk or place in refrigerator if it is too thin (mine came out perfectly). Frost your cake once it is completely cooled. I think this cake is even better the second day; it has a much stronger butterscotch flavor.