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| BUTTERSCOTCH WALNUT CAKE | |
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3 c. flour 1/2 tsp. baking powder 1 c. butter 1/2 c. shortening 2 c. light brown sugar 1 c. white sugar 5 eggs 1 tsp. vanilla 1 c. milk 1 c. nuts In large bowl, cream butter, sugar, shortening, and add one egg at a time. Add vanilla. Add flour, milk, and nuts. Bake at 350 degrees for 60 minutes. FROSTING: 1/2 c. butter 1/3 c. evaporated milk 1 tsp. vanilla 1 c. brown sugar 1 1/4 c. confectioners sugar In small saucepan, melt butter, remove and add brown sugar until smooth. Return to heat and bring to a boil. Stir occasionally. Add evaporated milk and return to boil. Remove from heat. When bottom of saucepan feels warm, beat in sugar and vanilla. Pour over cake. | |
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recipe reviews #185998
Deborah (United States) says:
I have been searching for this recipe for years. This is my absolute favorite cake from the early 1980's! I lost it when I moved from Germany back stateside. Thank you for sharing!
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