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Chocolate Butterscotch Cake

Chocolate Butterscotch Cake

1/2 cup (1 stick) butter
1 cup powdered confectioner’s sugar
3 large eggs, lightly beaten
1 tsp vanilla
1 can evaporated milk
1 – 1/2 cup cake flour
1 – 1/2 tsps baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 cup Hershey’s Special Dark baking cocoa powder
1/4 cup butterscotch chips
1/4 cup semi-sweet chips
Cream Cheese Butter Cream frosting (see recipe)

Cream butter, sugar, vanilla together. Incorporate eggs then the milk.

Sift dry ingredients together and blend into wet ingredients just until incorporated. Stir in chips.

Pour into two greased and floured 8 inch round cake pans.

Bake in preheated 350 F degree oven on center rack until toothpick inserted in center comes out clean, approximately 18 to 20 minutes.

Cool five minutes in pan then run rubber spatula around sides, tap pan bottom on firm surface and then shake side to side to loosen, turn out onto cooling rack to finish cooling before frosting.

Frost with my Cream Cheese Butter Cream frosting. Refrigerate uncovered until frosting has set (firmed) up before serving. Cover and refrigerate left overs.

Frosting recipe:
http://www.vintage2modernkitchen.com/2019/04/15/cream-cheese-butter-cream-frosting/

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Chocolate Butterscotch Cake

Author Tammy

Instructions

  1. Chocolate Butterscotch Cake

    1/2 cup (1 stick) butter

    1 cup powdered confectioner’s sugar

    3 large eggs, lightly beaten

    1 tsp vanilla

    1 can evaporated milk

    1 – 1/2 cup cake flour

    1 – 1/2 tsps baking powder

    1/8 tsp baking soda

    1/4 tsp salt

    1/4 cup Hershey’s Special Dark baking cocoa powder

    1/4 cup butterscotch chips

    1/4 cup semi-sweet chips

    Cream Cheese Butter Cream frosting (see recipe)

    Cream butter, sugar, vanilla together. Incorporate eggs then the milk.

    Sift dry ingredients together and blend into wet ingredients just until incorporated. Stir in chips.

    Pour into two greased and floured 8 inch round cake pans.

    Bake in preheated 350 F degree oven on center rack until toothpick inserted in center comes out clean, approximately 18 to 20 minutes.

    Cool five minutes in pan then run rubber spatula around sides, tap pan bottom on firm surface and then shake side to side to loosen, turn out onto cooling rack to finish cooling before frosting.

    Frost with my Cream Cheese Butter Cream frosting. Refrigerate uncovered until frosting has set (firmed) up before serving. Cover and refrigerate left overs. 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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