Recipe: Butterscotch Cake (1941)

BUTTERSCOTCH CAKE

1 3/4 cups brown sugar, divided use
3/4 cup butter, divided use
1 1/2 cups milk, divided use
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, well beaten

Preheat oven to 350 degrees F. Butter a 9 or 10-inch square baking pan.

Combine 1 cup brown sugar, 1/4 cup butter, and 1/4 cup milk and heat, stirring constantly. Cook to 250 degrees F or until a small amount of syrup forms a hard ball when tested in cold water. Remove from heat.

Heat remaining 1 1/4 cups milk and stir into syrup gradually. Cool.

Sift flour, baking powder and salt together.

Cream remaining 1/2 cup butter with remaining 3/4 cup brown sugar and vanilla until fluffy.

Beat eggs until light and add to creamed mixture gradually, beating thoroughly. Add sifted dry ingredients and butterscotch mixture alternately in small amounts, beating thoroughly after each addition. Pour batter into a well buttered pan.

Bake in moderate oven (350 degrees F) 50 to 60 minutes or until cake tests done.

Makes 1 (10x10 inch) cake
Adapted from source: The Dairy Cookbook, Culinary Arts Institute; copyright 1941