Brown Beauty Cake Recipe
Ingredients
| 1/3 cup semisweet chocolate pieces | ||
| 1/3 cup butterscotch pieces | ||
| Water | 1/4 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Brown Beauty Frosting | ||
Directions
Combine chocolate and butterscotch pieces with water; heat until melted.
Cool.
Beat shortening and sugar until creamy.
Beat in eggs, one at a time.
Blend in chocolate-butterscotch mixture.
Sift dry ingredients; add alternately with buttermilk.
Pour into 2 greased and floured 9-inch square or round layer-cake pans.
Bake in preheated moderate oven (375°F.) for 25 to 30 minutes.
Remove from pans.
When cold, spread with Frosting.
Cool.
Beat shortening and sugar until creamy.
Beat in eggs, one at a time.
Blend in chocolate-butterscotch mixture.
Sift dry ingredients; add alternately with buttermilk.
Pour into 2 greased and floured 9-inch square or round layer-cake pans.
Bake in preheated moderate oven (375°F.) for 25 to 30 minutes.
Remove from pans.
When cold, spread with Frosting.
Chef
