Butterscotch Cake with Caramel Icing



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 Buttermilk


Directions :


Preheat oven to 350 degrees.

Grease and flour (or line with parchment) two 9″ or three 6″ round pans.

Cream the butter and sugar with an electric mixer on medium until fluffy.

Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.

In a separate bowl, sift together the flour, baking soda, baking powder and salt.

Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed.

When everything is mixed in, scrape down the bowl by hand.

Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.

Cool before frosting.


Caramel Icing:

1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla


In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter.

Heat over medium and bring to a boil.

Stirring frequently to prevent burning, let the mixture boil for a good one minute.

Take off the fire and add in the vanilla and the 2 Tablespoons butter.

Cool the mixture, occasionally giving it a vigorous stir, until it is still warm  and has thickened enough to spread.

Spread it over the cake, moving fairly quickly because it will set as it cools.

It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.

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Cookie Dough Ice Cream Sandwiches




Cookie Dough Ice Cream Sandwiches




1 c. (2 sticks) melted butter

1 c. packed brown sugar

3/4 c. sugar

1/4 c. milk (preferably whole or 2%)

1 tsp. pure vanilla extract

2 1/2 c. all-purpose flour

1 tsp. kosher salt

1 1/2 c. mini chocolate chips

3 qt. vanilla ice cream, softened





Line a large baking sheet with parchment paper, leaving overhang on sides.


In a large bowl, stir together melted butter, both sugars, milk, and vanilla until combined.


Stir in flour and salt, then fold in chocolate chips.


Press cookie dough into prepared baking sheet, evening it out as much as possible .


Top with a second piece of parchment and freeze until firm, 1 hour.


Remove cookie dough from pan and place on a cutting board.


Slice dough down the center.


Scoop ice cream on one half, then gently place other half of cookie dough on top.


Transfer back to pan and freeze at least 4 hours and up to overnight.


Slice into sandwiches and serve.

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