Mom's Yellow Cake With Butterscotch Frosting

Course : Cakes
Serves: 1
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1 1/2 cups butter -- (3 sticks), divided
6 large eggs -- separated
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk
1 teaspoon vanilla extract -- (or more)
1/2 teaspoon salt
1 cup sugar -- granulated
2 1/2 cups confectioners sugar -- (4x)
2 1/2 cups flour
1 Cup shortening -- (to prepare
1 cup light brown sugar -- packed
1/2 cup butter
1/2 cup cream -- (or canned milk)
1/2 cup confectioners sugar

Preparation / Directions:

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-inch 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 topp


Nutritional Information:

7722 Calories (kcal); 431g Total Fat; (49% calories from fat); 84g Protein; 904g Carbohydrate; 2233mg Cholesterol; 7531mg Sodium

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