Butterscotch Cake II
Butterscotch is believed to have originated in Scotland in the early 19th century. The name 'butterscotch' is derived from the process of 'scotching' or cutting the candy into small pieces after it has been cooked.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 2 teaspoon Vanilla extract
- 1/2 cup Milk
- 1 cup Butterscotch chips
- 1 cup Whipped cream
- 1/2 cup Butterscotch sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk. Fold in the butterscotch chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, spread whipped cream over the top of the cake and drizzle with butterscotch sauce.
- Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 52g18%
- Sugars 38g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.