Clarissa Johal: #MeatlessMonday-Butterscotch Funny Cake

Monday, May 19, 2014

#MeatlessMonday-Butterscotch Funny Cake

Photo courtesy of Dorothy SH via Flickr
We're doing a dessert today! If you're looking for a vegetarian entrĂ©e, please click on the #MeatlessMonday tag at the bottom of this post to see any recipes you may have missed!

My (very) British grandmother was known for her sweet tooth and endless array of dessert recipes. She carried them all "in her head" and never wrote anything down. This was a challenge, because unless she was around to make something for you--good luck at reproducing it! There were several recipes we managed to get her to write down before she passed many years ago. They never turn out as good as hers did, of course. Grandma's cooking is just special like that.

This is a recipe she used to make and I've never seen it in the States, so I thought I would share. It's a combination of a cake and a pie, with the butterscotch sauce as a layer between both. Enjoy!

Butterscotch sauce
In saucepan melt:
1/4 cup butter
1/2 cup brown sugar
2T corn syrup

Cook until boiling. Add 3T water. Boil for 3 minutes, stirring consistently. Let cool

Cake
3/4 cup sugar
1-1/4 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg
1/2 cup milk
1 tsp. vanilla

Mix dry ingredients. Add shortening, egg, milk and vanilla and beat until smooth.
Bake at 350 F for 50-60 minutes on foil-lined pan in case butterscotch drips over during baking.
Pour cake batter into uncooked pie shell. Pour butterscotch sauce on top of cake batter. (Butterscotch sauce will end up at the bottom after cooking.)

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