Butterscotch Cake with Caramel Icing


*ingredients :

°2 c brown sugar
°1/2 c butter
°1 tsp vanilla
°2 eggs
°2 cups flour
°1 teaspoon baking soda
°1 teaspoon baking powder
°1/2 teaspoon salt
°1 cup butter

* instructions :

 Preheat oven 350 degrees. Grease and flour (or line with parchment) 9 or 36 round trays.
Beat butter and sugar with an electric mixer over medium heat until mixture is fluffy. Add the vanilla, then add the eggs one at a time, whisking over low heat until blended.
In a separate bowl, sift the flour, baking soda, baking powder, and salt. Starting with the flour mixture, add the flour and milk (alternating with the other) into the sugar/egg mixture on low speed. When everything is mixed, scrape the bowl by hand.
Pour the mixture into the pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Cool before freezing.

+Icing Caramel:
°1 1/2 c brown sugar
°1 tsp flour
°1/4 c butter (plus 2 tablespoons for later)
°1/4 c milk
°1 tsp vanilla

In  saucepan, mixing all ingredients except vanilla & 2 tsp butter. Heat it on a medium heat and bring it to a boil. Stir frequently to prevent burning, and let the mixture boil for one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure to boil it for a good minute.) Butterscotch caramel cake
Raise the heat and add the vanilla and two tablespoons of butter. Refrigerate the mixture, sometimes with vigorous stirring, until it is warm (but not hot) and thick enough to spread. Spread it over the cake, moving fairly quickly because it will firm up as it cools. It will be a thin layer, not thick. Leave it completely before slicing the cake.

Enjoy !