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)
1 cup milk
1 teaspoon vanilla extract
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
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 the cake once it is completely cooled.
I think this cake is even better the second day; it has a much stronger butterscotch
Posted by LladyRusty at Recipe Goldmine May 26, 2001.