---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Butterscotch Dandy Cake/1953
 Categories: Cakes
      Yield: 12 Servings
 
  1 1/4 c  Milk
      1 c  Brown sugar; packed
    1/4 c  Butter
    1/4 c  Milk; cold
      3 c  All-purpose flour
      3 ts Baking powder
    1/2 ts Salt
    1/2 c  Shortening
    3/4 c  Sugar
      1 ts Vanilla extract
      2 lg Eggs
           Butterscotch frosting:
      1 c  Brown sugar; packed
    1/4 c  Butter
    1/4 ts Salt
    1/3 c  Milk
  1 1/2 c  Confectioner's sugar; sifted
           Cream
 
  A senior winner in the cakes division of the 1953 Pillsbury
  bakeoff.
  
  Heat 1 1/4 cups milk to simmering point; set aside.

  Mix brown sugar, butter and 1/4 cup cold milk. Cook over medium
  heat stirring constantly, until a little syrup dropped in cold
  water forms a hard ball; 250 degrees F on a candy thermometer.
  Remove from heat immediately and slowly add the hot milk; blend to
  a smooth sauce. Cool Sift together the flour, baking powder and
  salt; set aside.

  Cream together the Spry (shortening) and sugar until creamy. Blend
  in the eggs, one at a time, beating for one minute more. Add
  vanilla and mix well.

  Add cooled syrup alternately with dry ingredients to creamed
  mixture, beginning and ending with dry ingredients. Blend
  thoroughly after each addition using electric mixer at low speed.
  Pour into two well greased and lightly floured 9 inch round or
  square layer pans. Bake at 375 F for 25-30 minutes.

  Butterscotch frosting:

  Combine 1 c brown sugar, 1/4 c butter, and 1/4 ts salt in saucepan.
  Heat to boiling point. Add 1/3 c milk gradually; simmer for 3
  minutes. Cool. Add 1 1/2 c sifted confectioners sugar, blend until
  smooth and creamy. Thin with cream, a few drops at a time if
  necessary.

  Pat Dwigans
 
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