Butterscotch cake

Butterscotch Cake
1/2 cup butter
1 cup light brown sugar
1 egg
2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 cup milk
3/4 cup brown sugar
2 tablespoons milk
Pinch of salt
2 tablespoons butter
1/2 cup powdered sugar, sifted
Chopped almonds
Grease 8 inch round layer pan. Cream butter and sugar until light and fluffy. Beat in egg. Fold in sifted flour and baking powder alternately with milk. Turn into pan. Bake at 375 degrees for about 45 minutes. Turn onto cooling rack. When cooled, top with Frosting. To make Frosting, place brown sugar, milk, salt and butter in a saucepan; stir over low heat until mixture boils. Cook without stirring for 5 minutes. Remove from heat. While still just warm, stir in powdered sugar. Beat well and add extra, if necessary, to spreading consistency. Spread almonds on baking sheet; brown lightly under broiler. Watch carefully so they do not burn. Arrange almonds around edge of frosted cake.
Makes 6 to 8 servings.

Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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