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BUTTERSCOTCH FUDGE CAKE
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Source: Kate Smith
| 2 1/3 cups | sifted Swans Down Cake Flour |
| 2 1/4 teaspoons | Calumet Baking Powder |
| 3/4 teaspoon | salt |
| 1/2 teaspoon | soda |
| 2/3 cup | butter or other shortening |
| 1 1/4 cups | sugar |
| 1 | egg, unbeaten |
| 2 | egg yolks, unbeaten |
| 3 squares Baker’s Unsweetened | |
| Chocolate, melted | |
| 3/4 cup | milk |
| 1 teaspoon | vanilla |
| 1/3 cup | boiling water |
Sift flour once, measure, add baking powder, salt, and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time, beating well after each. Add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly. Bake in two greased deep 9-inch layer pans in moderate oven (350° F.) 30 to 35 minutes, or until done. Spread Butterscotch Fudge Frosting between layers and on top and sides of cake. Decorate top with pecan halves. Double recipe for three 10-inch layers.
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