Father’s Day Caramel Cake
- 1 16-oz, package butterscotch bits
- 2 ¼ c sifted all-purpose flour
- ½ tsp. Soda
- 1 tsp. Baking powder
- ¾ tsp. Salt
- 1 ¾ c. sugar
- ¾ c margarine, softened
- 1 tsp. Vanilla
3 eggs
Combine butterscotch bits and ¼ cup water in saucepan, stir cover low heat until bits are melted and mixture is smooth, remove from heat. Sift flour, soda, baking powder and salt together; set aside. Combine sugar, margarine and vanilla in bowl; beat until blended. Add eggs, one at a time, beating well after each addition. Blend in butterscotch mixture. Stir in flour mixture alternately with 1 cup water; pour into 2 greased and floured 9-inch layer cake pans. Bake in preheated 375-degree oven for 30 to 35 minutes. Cool; frost with favorite caramel or butterscotch frosting.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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