---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BUTTERSCOTCH DANDY CAKE
  Categories: Cakes, Frostings
       Yield: 1 Servings
  
   1 1/4 c  Milk
       1 c  Brown sugar; firm pack
     1/4 c  Butter or margarine
     1/4 c  Milk; cold
       3 c  Flour
       3 ts Baking powder
     1/2 ts Salt
     1/2 c  Crisco
     3/4 c  Sugar
       1 ts Vanilla
       3    Eggs
 
 ---------------------------BUTTERSCOTCH FROSTING---------------------------
       1 c  Brown sugar; firm pack
     1/4 c  Butter or margarine
     1/4 ts Salt
     1/3 c  Milk
   1 1/2 c  Powdered sugar
  
   Heat milk to simmering point. Combine brown sugar, margarine and cold milk
   in saucepan. Cook over medium heat stirring constantly, until a little
   syrup dropped in cold water forms a hard ball, 250~. Remove from heat
   immediately and slowly add the hot milk; blend to a smooth sauce. Cool Sift
   together flour, baking powder, and salt. Combine crisco, sugar and vanilla,
   creaming well. Blend in eggs one at a time; beat for 1 minute. Add cooled
   syrup alternately with dry ingredients to creamed mixture, beginning and
   ending with dry ingredients. Blend thoroughly after each addition with
   electic mixer at low speed. Pour into two well greased and lightly floured
   9″ round or square layer pans Bake 375~ for 25-30 minutes.
   
   Butterscotch Frosting: Combine brown sugar, butter or margarine, and salt
   in saucepan. Heat to boiling point. Add milk gradually; simmer for 3
   minutes. Cool. Add powdered sugar; blend until smooth and creamy. Thin with
   cream, a few drops at a time if necessary.
  
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