Mom's yellow cake with butterscotch frosting
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Butter (3 sticks), divided |
| 6 | larges | Eggs, separated |
| 1½ | teaspoon | Baking soda |
| 1½ | cup | Buttermilk |
| 1 | teaspoon | Vanilla extract (or more) |
| ½ | teaspoon | Salt |
| 1 | cup | Sugar, granulated |
| 2½ | cup | Confectioner's sugar (4x) |
| 2½ | cup | Flour |
| Shortening (to prepare | ||
| 1 | cup | Light brown sugar, packed |
| ½ | cup | Butter |
| ½ | cup | Cream (or canned milk) |
| Confectioner's sugar, as needed | ||
Directions
CAKE
FROSTING
Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F.
Soften ½ C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary.
Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.
Sprinkle about ½ t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done.
TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling boil over medium heat for a few minutes and cool. Add confectioner's sugar until you have the right consistency. When cakes are done and cooled, put together with cooled topping.