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Old-Fashioned Butterscotch Cake with Penuche Frosting

My aunt, who was born in the 1920s, passed this recipe down to me. She made the cake from scratch from start to finish because she didn't have modern amenities to help her in the kitchen. The penuche frosting goes with the cake nicely. —Beth Vorst, Columbus Grove, Ohio
  • Total Time
    Prep: 25 min. + cooling Bake: 25 min.+ cooling
  • Makes
    18 servings


  • 1-1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1 cup chopped pecans
  • 1/2 cup butter, cubed
  • 2 cups packed brown sugar
  • 1/2 cup 2% milk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar


  • In a large bowl, cream brown sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in pecans.
  • Transfer to a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  • For frosting, in a small saucepan, melt butter. Stir in the brown sugar, milk and salt. Bring to a boil; cook and stir for 3 minutes. Remove from heat and stir in vanilla. Cool to room temperature, about 20 minutes. Gradually beat in confectioners' sugar. Frost cake.
Nutrition Facts
1 piece: 455 calories, 16g fat (5g saturated fat), 38mg cholesterol, 323mg sodium, 76g carbohydrate (61g sugars, 1g fiber), 4g protein.

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