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

How to make it
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. (I
actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure you boil it
for a good solid 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 (but not HOT) 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.

Pig Lickin' Cake

Sent in by Bakery Bunch Member Elizabeth Dent
1 box French Vanilla cake mix
4 eggs, beaten
1/4 cup of oil
2 small cans mandarin oranges ( drain one can )
Mix cake mix, eggs, oil, and mandarin oranges.
Mix well.
Prepare three greased cake pans.
Bake at 350 degrees 25 to 30 minutes.
Cool
Icing:
1 - 16 ounce carton cool whip
1 box French Vanilla instant pudding
1 large can crushed pineapple (use about half the juice)
1 1/2 cup chopped pecans (optional)
Mix crushed pineapple and instant pudding together, add cool whip.
Mix well and add pecans.
Frost cake and keep in refrigerator.
Pumpkin Spice Cake
Sent in by Bakery Bunch Member Amy Fields
Cake:
2 cups flour
2 cups sugar
2 tsp. baking powder
2 teaspoons soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups pumpkin
4 eggs
1 cup salad oil
1 cup nuts
Sift flour with sugar, baking powder, soda, salt and cinnamon.
Add remaining ingredients except nuts.
Beat until smooth.
Add nuts.
Pour into 13 x 9 pan.
Bake at 350 for 45 minutes.
Can be baked in Bundt Pan or Angel Food Cake Pan.
Frosting:
1 stick of butter
8 oz. cream cheese
1 teaspoon vanilla
1 box powdered sugar use until right consistancy
Cream butter and cream cheese.
Add vanilla and powdered sugar.
Mix until smooth.


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