Total Calories: 179
1 Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.
2 Beat all ingredients except Butterscotch Icing in medium bowl with electric mixer on low speed 1 minute, scraping bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup batter cover and refrigerate. Pour remaining batter into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread Butterscotch Icing over top of cake. Store covered in refrigerator.
Heat butter in 1-quart saucepan over low heat about 10 minutes, stirring constantly, until brown remove from heat. Stir in
powdered sugar, cake batter and milk. Cook over medium heat about 7 minutes, stirring constantly with wire whisk, until bubbly, smooth and almost thick remove from heat. Stir in vanilla.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 1 tablespoon all-purpose flour to dry cake mix. For cake, increase milk to 1 1/2 cups decrease butter to 2 tablespoons. Omit sugar and baking powder. For Butterscotch Icing, heat butter over medium-low heat about 15 minutes, stirring constantly, until brown continue as directed.
1 Serving: Calories 320 (Calories from Fat 145) Fat 16g (Saturated 9g) Cholesterol 80mg Sodium 330mg Carbohydrate 41g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 12% Vitamin C 0% Calcium 10% Iron 4%.
Betty's Tip It's important to cook the icing long enough, until thickened and spreadable. If the icing is undercooked, it looks like syrup-and it will run off the cake.
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