*  Exported from  MasterCook  *
 
                MOM'S YELLOW CAKE WITH BUTTERSCOTCH FROSTING
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Mom
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1 1/2   c            Butter (3 sticks), divided
    6       lg           Eggs, separated
    1 1/2   ts           Baking soda
    1 1/2   c            Buttermilk
    1       t            Vanilla extract (or more)
      1/2   ts           Salt
    1       c            Sugar, granulated
    2 1/2   c            Confectioner’s sugar (4x)
    2 1/2   c            Flour
                         Shortening (to prepare
                         -----FROSTING-----
    1       c            Light brown sugar, packed
      1/2   c            Butter
      1/2   c            Cream (or canned milk)
                         Confectioner’s sugar,
                         -as needed
 
   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 topping.
  
 
 
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