Recipe: Frosted Butterscotch Squares (Fleischmann's Yeast recipe)

FROSTED BUTTERSCOTCH SQUARES

FOR THE CAKE:
2 1/4 cups flour
1/3 cup sugar
1 envelope active rapid-rise yeast
1 tsp. salt
1/2 cup water
1/4 cup milk
1/3 cup butter or margarine
1 large egg
1/4 cup chopped walnuts, toasted

FOR THE TOPPING:
1 (10 ounce) package butterscotch chips, melted
2 tbsp. butter or margarine, melted
1/3 cup sugar
1/2 cup chopped walnuts
Powdered Sugar Glaze (recipe follows)

To prepare cake, in large bowl combine 3/4 cup of the flour, sugar, undissolved yeast, and salt.

Heat water, milk, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, walnuts, and 1 cup of the flour and beat 2 minutes at high speed.

Stir in remaining flour to make a stiff batter. Turn into greased 9-by-13-inch pan.

To prepare topping, combine melted butterscotch chips and butter. Spread evenly over batter. Sprinkle with sugar and walnuts. Cover and let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 degrees F 15 minutes or until done. Drizzle with powdered sugar glaze. Cool in pan on wire rack. Cut into squares.

POWDERED SUGAR GLAZE

Combine 1 cup powdered sugar, sifted, and 1 to 2 tablespoons milk. Stir until smooth.

Makes 24 squares
Source: Marlene Parrish, The Bergen Record, October 31, 2001
Adapted from a recipe by Fleischmann's Yeast