Butterscotch Cake with Caramel Icing
* Ingredients:
°2 cups brown sugar
°1/2 cup butter
°1 teaspoon vanilla
°2 Eggs
°2 cups flour
°1 teaspoon baking soda
°1 teaspoon baking powder
°1/2 teaspoon salt
°1 cup butter milk
*How to make it:
Preheat oven 350 degrees. Grease and flour (or line with paper) round frying pan 9 "or three 6".
Pour butter and sugar with an electric mixer in medium shape until fluffy. Add the vanilla, then add the eggs one by one, whisking at a low level until mixed.
In separate bowl, sifting flour, baking soda, baking powder also salt together. From the flour mixture, add the flour and yoghurt (alternately between one and the other) to the sugar/egg mixture at low speed. When everything is mixed, scrape the bowl manually.
Pour the mixture into the pans and bake for 25-30 minutes, until a toothpick comes out in the middle clean.
Cool before frost.
+Caramel Ice:
°1 1/2 cup brown sugar
°1 tbsp flour
°1/4 c butter (plus 2 tablespoons for later)
°1/4 c milk
°1 t vanilla
In a small saucepan, mix all the ingredients together except vanilla and tablespoons of butter 2. Heat to medium temperature and bring to the boil. Stir the mixture frequently to prevent combustion, and boil for one good minute. (I already use a candy thermometer and let it reach 238 degrees, but if you don't have a thermometer, just make sure to boil it for a good solid minute).
Take off the heat and add vanilla butter and 2 spoons. Cool the mixture, stirring strongly occasionally, so that it stays warm (but not hot) and is thick enough to spread. Spread on the cake, move it fairly quickly as it will be set while cooled. It will be a thin layer and not a thick layer. Leave it completely before slicing the cake.
Enjoy !