°2 c brown sugar
°1/2 c butter
°1 tsp vanilla
°2 egg
°2 c flour
°1 tsp baking soda
°1 tsp baking powder
°1/2 tsp salt
°1 c butter
 *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.
Icing Caramel:
1 1/2 cups brown sugar
1 tablespoon flour
1/4 c butter
1/4 c milk
1 tsp vanilla
In a small saucepan, mix all ingredients except vanilla and 2 tablespoons of butter. Heat it on a medium heat and bring it to a boil. Stir frequently to prevent burning, and let the mixture boil for one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don't have one, just make sure to boil it for a good minute.)
Raise the heat and add the vanilla and two tablespoons of butter. Refrigerate the mixture, sometimes with vigorous stirring, until it is warm (but not hot) and thick enough to spread. Spread it over the cake, moving fairly quickly because it will firm up as it cools. It will be a thin layer, not thick. Leave it completely before slicing the cake.

Enjoy !


  1. Hello-- all sarah recipe .. why are we unable to share on facebook?

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