Butterscotch Cake
Ingredients
- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1 Small package butter scotch pudding (Save 2 Tablespoons from it)
- 1 Cup Butter Scotch Chips (melted)
- 1 and 3/4 Cup Packed Brown Sugar
- 1/4 teaspoon Salt
- 1 Cup Butter
- 2 Eggs
- 1 Cup Milk
- 1 teaspoon Vanilla
- For The Frosting -
- 1/4 cup unsalted butter
- 1/3 cup firmly packed dark brown sugar
- 1/4 cup heavy cream; more as needed
- 1 and 1/2 Cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
Directions
Melt the butter in a heavy saucepan over medium-low heat. Add the brown sugar; stir almost constantly with a wooden spoon; after 2 to 3 minutes, the sugar will melt and smooth out, and the mixture will begin to bubble stir constantly for 2 minutes (less if the sugar smells like it's burning). Carefully add the 1/4 cup cream while stirring constantly for another 2 minutes
The mixture will thicken slightly and look smooth and glossy. Remove the pan from the heat and let cool for 5 minutes, stirring frequently. Beat in the confectioners' sugar and vanilla with the wooden spoon If the frosting seems a little dry, beat in more cream 1/2 Tablespoons at a time, until it's thick, smooth, and spreadable
