Recipe 770 - Butterscotch Bundt Cake
Recipe 770 - Butterscotch Bundt Cake
(by Shirley McNevich)
2 cups flour
1 1/2 cups Domino's dark brown sugar (packed)
1/2 cup Crisco shortening
1 cup milk
5 eggs
1 tsp. vanilla
1 cup Nestlé's butterscotch morsels
Frosting: 1/2 cup butter, 1 cup Domino's dark brown sugar (packed), 1/4 cup milk, 2 cups Domino's powdered sugar
Grease a 10" tube pan--set aside. In a mixer add flour, brown sugar, Crisco, and milk--beat. Add eggs and vanilla--beat. Remove bowl from mixer, add butterscotch morsels--stir with a wooden spoon. Pour batter into the tube pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool cake for 10 minutes, then loosen cake and dump upside down on to a cake plate. Frosting: in a saucepan over low heat add butter--melt. Add 1 cup brown sugar--stir and bring to a boil. Once boiling, stir and boil for 2 minutes. Add the 1/4 cup milk--stir and bring back to a boil. Remove saucepan from heat and let it cool. Add the powdered sugar--stir, then beat until spreadable. Frost the cake.
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About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.
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