Butterscotch Cake

 Butterscotch Cake

Ingredients:

1 ½ cups all-purpose flour

1 cup granulated sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

2 large eggs

½ cup butterscotch chips (optional for extra flavor)

¾ cup butterscotch pudding mix (instant, dry)

1 tsp vanilla extract

½ cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition.

5. Mix in the butterscotch pudding mix and vanilla extract.

6. Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with flour mixture. Mix until just combined.

7. Fold in the butterscotch chips if using.

8. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool completely before frosting.

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Caramel Frosting

Ingredients:

½ cup unsalted butter

1 cup brown sugar, packed

¼ cup milk

3 cups powdered sugar

1 tsp vanilla extract

Instructions:

1. In a medium saucepan over medium heat, melt butter.

2. Stir in brown sugar and milk. Bring to a boil and cook for 2 minutes, stirring constantly.

3. Remove from heat and let cool slightly.

4. Gradually beat in powdered sugar until smooth and fluffy.

5. Stir in vanilla extract.

6. Spread over the cooled cake.