- Recipes Home
- Interest Groups
Butterscotch Cake Recipe
|Butter||4 Ounce (125 Gram)|
|Brown sugar||6 Ounce (175 Gram)|
|Flour||8 Ounce (225 Gram)|
|Baking powder||15 Milliliter (1 Tablespoon)|
|Milk||5 Fluid Ounce (150 Milliliter)|
|Butterscotch icing||1⁄4 Cup (4 tbs)|
|Dark brown sugar||4 Ounce (125 Gram)|
|Milk||45 Milliliter (3 Tablespoons)|
|Butter||1 Ounce (25 Gram)|
|Icing sugar||3 Ounce, sifted (75 Gram)|
Serving size: Complete recipe
Calories 3689 Calories from Fat 1217
% Daily Value*
Total Fat 139 g213.6%
Saturated Fat 80.9 g404.6%
Trans Fat 3.4 g
Cholesterol 535.6 mg
Sodium 1728.5 mg72%
Total Carbohydrates 597 g199%
Dietary Fiber 6.2 g24.6%
Sugars 415.9 g
Protein 37 g74.3%
Vitamin A 79.7% Vitamin C
Calcium 141.8% Iron 73.5%
*Based on a 2000 Calorie diet
Beat in the egg.
Sift the flour and baking powder together, then add to the butter mixture with the milk, beating well.
Spoon into a well-greased 20 cm./ 8 in.sandwich tin.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and bake for 45 minutes or until a knife inserted into the centre comes out clean.
Cool on a wire rack.
Meanwhile to make the icing, put all the icing ingredients, except the icing sugar, in a saucepan and bring to the boil, stirring.
Boil for 5 minutes, without stirring, then cool to warm.
Gradually beat in the icing sugar.
Add more icing sugar if necessary to make a spreading consistency.
Cover the top and sides of the cake with the icing.