Icing Instructions:
Combining Ingredients: In a saucepan, mix the brown sugar, flour, ¼ cup butter, and milk. Heat over medium to a boil, stirring frequently.
Boiling: Allow the mixture to boil for one minute or until it reaches 238°F (114°C) if using a candy thermometer. This ensures the perfect consistency.
Final Touches: Remove from heat, adding vanilla and the remaining 2 tablespoons of butter. Stir until the mixture thickens but is still warm and spreadable.
Frosting: Apply the icing to the cake swiftly, as it sets quickly, creating a thin, fudgelike layer.
This Butterscotch Cake with Caramel Icing not only brings back the lost flavors of yesteryear but also reintroduces the art of simple, yet profound, baking. Each slice is a nod to the era when desserts were a labor of love, meant to be shared and savored. Whether you’re a seasoned baker or a curious culinary explorer, this recipe invites you to celebrate the enduring legacy of home-cooked treats. Enjoy the rich, comforting taste of butterscotch and caramel in a cake that’s perfect for any occasion.
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