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Elizabeth Scott

Lovestruck Summer winner. And cake!

Wednesday, June 10, 2009

Congrats to WhatBrirReads, who won the copy of Lovestruck Summer! And speaking of contests, I'll be announcing a VERY big one soon...

In other news, remember those cookies I was crazy about, the butterscotch ones that I was convinced would make a great cake? Well, I'm proud to say I've come up with a recipe and if you like something that's sweet and a little salty and tastes, in my husband's words "like salted caramels," then this is the cake for you. Here is the recipe, which is a very simple adaptation (I just doubled everything and changed the flour) of this Butterscotch Thins recipe:

2 cups cake flour
4 tsp baking powder
2 tsp salt
2 sticks unsalted butter or dairy free margarine
1 box dark brown sugar
4 eggs
4 tsp vanilla extract

You'll also need: one large microwave safe bowl, one mixing spoon, and two eight-inch round cake tins.

1. Get out two 8 inch cake tins. Turn oven on to 350 degrees.
2. Melt two sticks of unsalted butter (or unsalted dairy-free margarine) in a large microwave safe bowl. Use the wrappers to grease the cake tins.
3. Stir an entire box of dark brown sugar into the melted butter/dairy-free margarine and stir until the sugar is melted and completely mixed into the butter. (Note that you *have* to use dark brown sugar here--light brown won't cut it in this recipe)
4. Add in four eggs, putting in one egg at a time and stirring until it is incorporated before you add the next (I find it's easiest to do this by poking the yolk with my wooden spoon and then stirring)
5. Once you've gotten all four eggs in, add in the following: 2 cups of cake flour*, 4 teaspoons of baking powder, 2 teaspoons of salt**, and 4 teaspoons of vanilla extract.
6. Stir until everything is just mixed together. The last thing you want to do is overbeat a cake. It makes it tough.
7. Pour the dough--it will be thick--into the cake tins. I usually count to ten when I dump dough into each one and then divide whatever is left between the tins.
8. Bake at 350 degrees for about 25 minutes (my oven runs hot, so it may take longer in yours). The cake is done when the edges start to pull away from the sides of the tin a little and have also turned a nice dark brown. The middle will have also sunk slightly. Do not panic about this--it's how the cake is supposed to look! (The sunken parts are all gooey and extra delicious)
9. Cool. Eat.
10. That's it!

* if you must, you can use all-purpose flour, but cake flour really does produce a nice cake. Plus for those allergic to barley, it means you can eat said cake!
** if you only have salted butter, just cut back a little on the salt here. I'd say make it 1 1/2 tsp of salt instead of 2.

Serving size: 16 pieces, unless you are a cake fiend like me, in which case it will serve 8 and you'll get a big wedge of cake to enjoy.


Blogger Llehn said...

Congrats to the winner! Thanks for sharing your recipe Elizabeth. I was just looking for something yummy to make this weekend. Maybe I'll give this a try!

June 10, 2009 10:13 AM  
Blogger Thao said...

I'll try the recipe with my friends! Hopefully we won't waste the ingredients, mess up the kitchen and end up being starved and yelled at.

Anyway congrats to the winner :D

June 10, 2009 11:59 AM  
Blogger Megg said...

Yum. I've been meaning to try something new :) Recipe sounds great.

June 10, 2009 4:36 PM  
OpenID jessica-shea said...

This cake sounds amazing! Thanks for the recipe.

I'm so glad your dog is okay! Our much-loved cat is 13 and I dread the day he gets ill.

June 10, 2009 6:52 PM  
Blogger Amy said...

I'm so gonna make that! It looks delish!

June 10, 2009 10:27 PM  

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