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Mom's Yellow Cake With Butterscotch Frosting

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

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
1  cup  Light brown sugar, packed
    Confectioner's sugar
1/2  cup  Butter
1/2  cup  Cream (or canned milk)

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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