Butterscotch Cream Dessert Cake

Butterscotch Cream Dessert Cake

Ingredients
2 cups sifted Swans Down Cake Flour
3/4 teaspoon soda
1/4 teaspoon salt
1/2 cup butter or other shortening
1 1/4 cups sugar *
1 egg and 2 egg whites, unbeaten
2 to 3 oz Baker’s Unsweetened
Chocolate or similar, melted
1 cup milk
1 teaspoon vanilla

Method

Sift flour once, measure, add soda and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly 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.

Bake in two greased 9-inch layer pans in moderate oven (350° F.) 30 minutes, or until done. Split each layer in half to make four layers. Spread ‘Jell-0 Butterscotch Cream Filling’ between layers and on top of cake, arranging a cut surface of cake against a baked surface to avoid slipping of layers. Chill before serving.

* You may substitute corn syrup or honey for half of sugar. Use 1/2 cup of each; decrease milk to 3/4 cup.

Jell-0 Butterscotch Cream Filling

2 package Jell-0 Butterscotch Pudding
3 1/2 cups milk
1 cup light cream, whipped **

Place pudding powder in saucepan. Add milk gradually, stirring constantly. Cook and stir over low flame until mixture comes to a boil and is thickened. Cool, stirring occasionally. Fold in whipped cream. Makes 4 1/2 cups filling.

** How to Whip Light Cream

4 tablespoons milk
1 1/2 teaspoons granulated gelatin
1 cup light cream
Dash of salt

Add milk gradually to gelatin in small bowl, mixing well. Heat and stir over boiling water until gelatin is completely dissolved. Remove from boiling water, add cream and salt, and mix.

Place in bowl of ice and water and whip at once with rotary egg beater 5 to 7 minutes, or until mixture begins to set around edge of bowl. Remove from ice water and stir gently with spoon until smooth.

Serve; or store in refrigerator until needed, stirring well before using. Or chill in refrigerator instead of ice. When thickened, beat until light and fluffy. Return to refrigerator to set slightly.