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Old-Fashioned Butterscotch Cake with Penuche Frosting

 Old-Fashioned Butterscotch Cake with Penuche Frosting
This recipe was passed down to me from my aunt who was born in the 1920s...when things were made from scratch from start to finish. The penuche frosting nicely complements the cake.—Beth Vorst, Columbus Grove, Ohio
18 ServingsPrep: 25 min. + cooling Bake: 25 min.+ cooling

Ingredients

  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup chopped pecans
  • PENUCHE FROSTING:
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar

Directions

  • In a large bowl, cream brown sugar and shortening until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. Combine the flour, baking powder and salt; add to
  • the creamed mixture alternately with milk, beating well after each
  • addition. Stir in pecans.

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Old-Fashioned Butterscotch Cake with Penuche Frosting (continued)

Directions (continued)

  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool completely on a wire rack.
  • For frosting, in a small saucepan, melt butter. Stir in the brown
  • sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes.
  • Remove from heat and stir in vanilla. Cool to room temperature,
  • about 20 minutes. Gradually beat in confectioners' sugar. Frost
  • cake. Yield: 18 servings.