Yellow Cake with Butterscotch Frosting CAKE 1-1/2 c Butter (3 sticks), divided 6 large Eggs, separated 1-1/2 teaspoon Baking soda 1-1/2 c Buttermilk 1 t Vanilla extract (or more) 1/2 teaspoon Salt 1 c Sugar, granulated 2-1/2 c Confectioner's sugar (4x) 2-1/2 c Flour Shortening (to prepare FROSTING 1 c Light brown sugar, packed 1/2 c Butter 1/2 c Cream (or canned milk) Confectioner's sugar, as needed Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8" cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F. Soften 1/2 C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary. Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour. Sprinkle about 1/2 t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done. TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling boil over medium heat for a few minutes and cool. Add confectioner's sugar until you have the right consistency. When cakes are done and cooled, put together with cooled topping.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page