Butterscotch Layer Cake.

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984)

Butterscotch Layer Cake.

We haven't tried this, but we can hardly wait...

Photo: MrsWoman

One half cup butter or shortening.

One cup sugar.

Two thirds cup of milk.

Three tablespoons baking powder.

One fourth teaspoon salt.

Two eggs.

Two cups flour.

One teaspoon vanilla. (or other flavoring extract).

Cream shortening well, add sugar slowly and the yolks of eggs, which have been well beaten. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs, and bake in two greased layer tins in moderate oven about 25 minutes.

Butterscotch Filling and Icing.

Two cups light syrup.

One half cup butter.

One half cup milk.

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake. Chopped nuts may be added while icing is still soft.

No further directions given.