Butterscotch Cake

by Kathy Hamman Miller

Preheat oven to 350 degrees

For the cake:

In medium mixing bowl stir together the following dry ingredients and set aside:
1/4 teaspoon salt
3 1/2 teaspoons baking powder
2 1/2 cups loosely packed flour

In large mixing bowl mix together the following ingredients:
3/4 cup softened butter
3 tablespoons oil – I used canola
1 1/2 cups dark brown sugar packed
Beat until light in color and fluffy for about 4 minutes. Add in
2 teaspoons vanilla
4 large eggs
1 1/4 cup milk

Mix until fully combined. Gradually stir in the dry ingredients until it is just combined and smooth.
Bake in a greased 9 x 13 cake pan for 30 minutes, or until a toothpick inserted comes out clean. Don’t over bake. Remove from oven and let cool down thoroughly.

When you’re ready to put the butterscotch frosting on: In a large saucepan melt on medium low heat:
1 cup butterscotch chips
2 tablespoons butter
Stirring as you go. When thoroughly melted turn off the heated burner and stir in
3 cups powdered sugar along with
4 tablespoons milk
Blending until it’s nice and smooth.

Spread onto cooled cake and enjoy!