Butterscotch Cake with Penuche Frosting
Ingredients:
- packed brown sugar - 1 1/2 cups
- shortening - 1/2 cup
- eggs - 2
- vanilla extract - 1 tsp
- flour - 2 1/4 cups
- baking powder - 2 1/2 tsp
- salt - 1 tsp
- milk - 1 cup
- chopped pecans - 1 cup
- penuche frosting
- butter, cubed - 1/2 cup
- packed brown sugar - 2 cups
- milk - 1/2 cup
- salt - 1/2 tsp
- vanilla extract - 1 tsp
- powdered sugar - 3 cups
Instructions:
Prepare cake -- in a bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beat well after each addition; beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beat well after each addition; stir in pecans.
Pour evenly into a greased 13 x 9 inch baking pan. Bake in a preheated 350 degree oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Place on wire rack to cool completely.
Prepare frosting -- in a saucepan, melt butter, stir in brown sugar, milk and salt. Bring to a boil; cook, stir continuely for 3 minutes. Remove from heat and stir in vanilla. Cool at room temperature for 20 minutes, gradually beat in powdered sugar. Spread evenly over cooled cake.
