Easy Butterscotch Cake Recipe – Butterscotch Chewy Cake
Many a time I need a cake for the hubby for one of his meetings. I am not above asking friends for a good recipe as I do a fair amount of baking for him. This time I found one thanks to my friend Vicki. I “borrowed” the easy butterscotch cake recipe on her blog and just changed it a very little. This Butterscotch Chewy Cake was a big hit! Oh, and in addition to making delicious cakes my friend Vicki designs and creates beautiful jewelry. You can find her pieces in her shop, Orion Designs. Vicki has designed several pieces for me, including a favorite boulder opal necklace that I wear very often.
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Butterscotch Chewy Cake
4 eggs
2 cups brown sugar
1 TBSP unsalted butter
1 1/2 cups King Arthur white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups coarsely chopped pecans, separated
1 tsp vanilla
- Preheat oven t0 350
- Grease a 13 x 9″ pan
- Beat the eggs in the top of a double boiler just until blended.
- Add the brown sugar and butter. Place over rapidly boiling water, stirring constantly, just until hot. This should take about 5 minutes. Remove from heat.
- Stir in flour, salt and baking power all at once. Mix until well blended.
- Stir in 1 1/2 cups of the nuts and vanilla.
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- Turn into greased 13″ x 9″ pan.
- Sprinkle the remaining 1/2 cup of nuts over the top of the batter.
- Bake at 350 for about 30 minutes.
- Remove the cake from the oven and cool on a wire rack.
I did dust the cake with powdered sugar before I sent it off with the hubby for his meeting.
How Was the Easy Butterscotch Cake Recipe?
