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Butterscotch Cake with Caramel Icing

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Components :

2 Cups Brown Sugar

1/2 Cup Butter

1 teaspoon vanilla

2 Eggs

2 Cups Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1/2 teaspoon salt

1 Cup Buttermilk

Directions :

Preheat oven to 350 levels. Grease and flour (or line with parchment) two 9″ or three 6″ spherical pans.

Cream the butter and sugar with an electrical mixer on medium till fluffy. Add vanilla, then add eggs one by one, beating on low simply till they’re combined in.

In a separate bowl, sift collectively the flour, baking soda, baking powder and salt. Beginning with the flour combination, add the flour and the buttermilk (alternating one then the opposite) into the sugar/egg combination on low velocity. When all the things is combined in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-Half-hour, till a toothpick inserted within the center comes out clear.

Cool earlier than frosting.

Caramel Icing:

1 1/2 cups Brown Sugar

1 Tablespoon flour

1/4 Cup butter (plus 2 tablespoons for later)

1/4 Cup Milk

1 teaspoon vanilla

In a small saucepan, combine collectively all substances besides the vanilla and the additional 2 Tablespoons of butter. Warmth over medium and produce to a boil. Stirring incessantly to forestall burning, let the combination boil for a superb one minute. (I truly use a sweet thermometer and let it attain 238 levels, however in case you don’t have one, simply be sure you boil it for a superb strong minute). Butterscotch Cake Caramel Icing

Take off the fireplace and add within the vanilla and the two Tablespoons butter. Cool the combination, often giving it a vigorous stir, till it’s nonetheless heat (however not HOT) and has thickened sufficient to unfold. Unfold it over the cake, transferring pretty rapidly as a result of it can set because it cools. Will probably be a skinny coating, not a thick layer. Let it set utterly earlier than chopping into the cake.

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