Butterscotch Snack Cake

Makes 12
Prep 20 m
Bake 30 - 35 m

Ingredients

Cake:

Frosting:

Directions

  1. 1 of 1 Heat oven to 350 degrees F. Lightly coat a 9 x 2-inch round baking pan with nonstick vegetable-oil cooking spray.

Cake:

  1. 1 of 4 Mix together the flour, baking soda, cinnamon and salt in small bowl until well blended.
  2. 2 of 4 Beat together the butter and sugar in medium-size bowl until well blended. Beat in the sour cream, egg and vanilla until well blended.
  3. 3 of 4 On low speed and in 2 batches, beat the flour mixture alternately with the milk into the butter mixture, beginning and ending with the flour mixture; beat 1 minute. Pour batter into prepared pan.
  4. 4 of 4 Bake in 350 degrees F oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan. Let cake cool completely before frosting.

Frosting:

  1. 1 of 1 Melt the butterscotch morsels in the top of a double boiler, stirring, over simmering, not boiling, water. Remove the top of the double boiler from over the simmering water; let the butterscotch morsels cool slightly. Stir in sour cream until smooth. Let the mixture stand until set, about 5 minutes. Spread the frosting evenly over the top and sides of cooled cake. Garnish top of cake with the chopped pecans.
Nutrition Information for Butterscotch Snack Cake
Servings Per Recipe: 12
Per Serving: 1 g fiber, 245 mg sodium, 32 g carb., 8 g Fat, total, 26 mg chol., 5 g sat. fat, 213 kcal cal., 4 g pro.
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Printed from FamilyCircle.com 11/18/2018