How to make Butterscotch Frozen Caramel Cake
Preheat the oven to 350 degrees. Grease and flour (or line with parchment) 9 or 36 round trays.
Beat butter and sugar with an electric mixer over medium heat until mixture is fluffy. Add the vanilla, then add the eggs one at a time, and whisk over low heat until blended.
In bowl, sifting flour, baking soda, baking powder, & salt. Starting with the flour mixture, add the flour and milk (alternating with the other) into the sugar/egg mixture on low speed. When everything is mixed, scrape the bowl by hand.
Pour the mixture into the pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Cool before freezing.
1 1/2 cups brown sugar
1 tablespoon flour
1/4 c butter
1/4 c milk
1 tsp vanilla
Steps: Combine all ingredients in a small saucepan, except the vanilla and 2 tablespoons of butter. Bring it to a boil over medium-high heat. Allow the mixture to boil for one minute, stirring regularly to avoid scorching. (I use a candy thermometer and cook it until it reaches 238 degrees, but if you don’t have one, boil it for a minute.)
Increase the heat to medium-high and stir in the vanilla and two tablespoons of butter. Refrigerate the mixture until it is warm (but not hot) and thick enough to spread, stirring occasionally. Spread it over the cake as quickly as possible because it will stiffen up as it cools. It will be a thin layer rather than a thick one. Before slicing the cake, let it cool fully.
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