Butterscotch Nut Cake

Name: Butterscotch Nut Cake
Ingredients: 1 c. brown sugar, firmly packed; 1/4 c. butter; 1/4 c. milk; 1 1/4 c. hot milk; 1/2 c. shortening; 1/2 tsp. salt; 1 tsp. vanilla; 3/4 c. brown sugar; 3 eggs, unbeaten; 3 tsp. baking powder; 3 c. flour; 1/2 c. pecans or nutmeats

12 ingredients

10 steps

Ingredients

1 c. brown sugar, firmly packed
1/4 c. butter
1/4 c. milk
1 1/4 c. hot milk
1/2 c. shortening
1/2 tsp. salt
1 tsp. vanilla
3/4 c. brown sugar
3 eggs, unbeaten
3 tsp. baking powder
3 c. flour
1/2 c. pecans or nutmeats

Directions

1

Combine 1 cup sugar, butter and 1/4 cup milk in saucepan and cook until small amount forms hard ball in cold water.
2

Stir constantly after mixture starts to boil.
3

Remove from fire and stir in 1 1/4 cups hot milk gradually; cool.
4

Blend shortening, salt and vanilla.
5

Add 3/4 cup sugar gradually and cream well. Add eggs singly and beat well after each addition.
6

Sift flour and baking powder 3 times.
7

Add flour to creamed mixture alternately with butterscotch mixture, mixing each addition until smooth.
8

Pour in 2 square 8-inch greased pans.
9

Sprinkle nuts over batter.
10

Bake at 375° for 30 to 35 minutes.