Recipe: Dear Old Dad Cake with Butterscotch Butter Frosting and Chocolate Butter Frosting)

DEAR OLD DAD CAKE

1 (6 oz) pkg semisweet chocolate chips
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 tsp vanilla
2 1/2 cups all-purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees F. Line 3 (8 or 9-inch) round layer pans on the bottoms with waxed paper.

Melt chocolate morsels in boiling water; set aside to cool.

Cream butter and sugar together. Beat in egg yolks one at a time. Stir in melted chocolate and vanilla; set aside.

Sift together flour, baking soda and salt. Add to chocolate mixture alternately with buttermilk; set aside.

Beat egg whites until stiff, but not dry. Fold into batter. Pour into prepared pans.

Bake at 350 degrees F for 30-40 minutes. Cool 10 minutes before removing layers from pans.

Frost tops and sides of cooled cake with Butterscotch Butter Frosting. Decorate with Chocolate Butter Frosting.

BUTTERSCOTCH BUTTER FROSTING

1 (6 oz) pkg butterscotch morsels
1/3 cup milk
2 tbsp butter
1/8 tsp salt
3 cups sifted powdered sugar

Melt butterscotch morsels over hot, not boiling, water. Remove from water. Add milk, butter, and salt. Beat until smooth. Gradually beat in sugar until of spreading consistency. Frost top and sides of cooled cake.

CHOCOLATE BUTTER FROSTING

2 tbsp milk
2 tbsp butter
1 (6 oz) pkg semisweet chocolate chips, divided use
1/2 tsp vanilla
1 cup sifted powdered sugar

Bring milk and butter just to a boil, stirring constantly. Add 1/2 pkg chocolate morsels; stir until partially melted. Remove from heat; stir until smooth. Add vanilla. Gradually beat in powdered sugar.

TO DECORATE THE CAKE:
Force Chocolate Butter Frosting through narrow opening of cake decorator to write Father's Day greeting and to form stem of musical notes. Invert remaining morsels to form base of musical notes.

Source: newspaper clipping