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Mom's Yellow Cake With Butterscotch Frosting
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-----CAKE----- 1 1/2
cups
Butter (3 sticks),
divided
1/2
teaspoon
Salt 6
large
Eggs,
separated
1
cup
Sugar,
granulated
1 1/2
teaspoons
Baking soda 2 1/2
cups
Confectioner's sugar (4x) 1 1/2
cups
Buttermilk 2 1/2
cups
Flour 1
teaspoon
Vanilla extract (or more)
Shortening (to prepare
-----FROSTING----- 1
cup
Light brown sugar,
packed
Confectioner's sugar 1/2
cup
Butter
needed 1/2
cup
Cream (or canned milk)
Directions:
Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F.
Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry.
Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done.
TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling boil over medium heat for a few minutes and cool. Add confectioner's sugar until you have the right consistency. When cakes are done and cooled, put together with cooled topping.
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