Butterscotch funny cake
1 cake/pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe pastry | |
| ¼ | cup | Shortening |
| ½ | cup | Brown sugar, firmly packed |
| 2 | tablespoons | Light corn syrup |
| 3 | tablespoons | Water |
| ½ | teaspoon | Vanilla |
| 1¼ | cup | Cake flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ¼ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1½ | cup | Flour |
| 1 | teaspoon | Salt |
| ½ | cup | Shortening |
| 3 | tablespoons | Water |
Directions
PASTRY
TO MAKE PASTRY: Sift flour; mix with salt. Cut in shortening with pastry blender, or two knives until mixture is consistency of coarse cornmeal. Sprinkle with cold water, 1 tablespoon at a time. Mix until all particles are dampened. Put onto wax paper. Press into ball. Let stand 15 minutes at room temperature.
Line a 9-inch pie plate with the pastry.
Mix ¼ cup of shortening, brown sugar and corn syrup. Cook over low heat, stirring constantly, until mixture comes to a boil. Add the water and again bring to a boil. Continue to boil for 2 minutes, then remove from heat. Stir in ½ teaspoon vanilla. Set aside to cool.
Start oven at 350 degrees. Sift flour with baking powder, salt and sugar. Put ¼ cup of shortening in mixed bowl. Sift in dry ingredients. Add milk and vanilla. Mix until flour is dampened.
Beat 2 minutes on low speed. Add egg, beat 1 minute longer. Pour batter into pastry-lined pan, Dribble sauce over cake batter. Bake 50-55 minutes. Serve warm or cold. Sauce will have made layer between cake and pastry.