#700 - Butterscotch Cake

(by Shirley McNevich)

2 1/4 cups sifted cake flour
1 tsp. salt
2 1/2 tsp. baking powder
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
2/3 cup milk + 1/3 cup milk
1 tsp. vanilla
2 eggs
Frosting: 2 cups Domino's dark brown sugar (packed), 1/2 cup milk, 1/2 cup Parkay margarine, 1/2 tsp. salt, 1 tsp. vanilla

Sift the cake flour, 1 tsp. salt and baking powder into a bowl--set aside. In a mixer add Crisco, 1 1/2 cups brown sugar, vanilla, 2/3 cup milk--beat. Add the dry ingredients that you sifted--beat until mixed, then beat on medium speed for 2 minutes. Add the eggs and the 1/3 cup milk--beat 2 minutes longer. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes or until inserted toothpick comes out clean. Cool the cake. Frosting: in a saucepan over low heat add the Parkay and melt it. Add the 1/2 tsp. salt, 2 cups brown sugar--stir. Add 1/2 cup milk--stir and put heat on medium. Bring to a full rolling boil while stirring. Once boiling, boil for 1 minute (or until 220 degrees on a candy thermometer). Remove from heat and beat with a spoon while it starts to cool. Add 1 tsp. vanilla and beat with a spoon. Continue beating until icing is no longer glossy and is thick enough to spread. You must beat it well to make it creamy. If it gets too thick, add 1 tsp. milk and beat. If frosting is too thin, add a little powdered sugar and beat.