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/