Butterscotch Chewy Cake - A Vintage Pillsbury Award Winner!
A winner from a 1955 Pillsbury baking contest, this chewy, pecan filled cake is rich with butterscotch flavor. Topped with butter pecan ice cream and caramel sauce makes it a decadent and very tasty warm weather dessert!
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Butterscotch Chewy Cake
Adapted from the 2nd prize winner of Pillsbury Grand National Recipe and Baking Contest 1955, Mrs. Richard Enloe Atlanta, Georgia
Ingredients
4 eggs
2 tsp vanilla
2 cups (400 g.) packed brown sugar
2 Tablespoons butter - melted
1 1/2 cups (190 g.) sifted all purpose flour - sift first then measure
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups (146 g.) chopped pecans
3 Tablespoons Scotch Whiskey (optional, but recommended)
For serving
Ice cream, butter pecan or vanilla or whipped cream - optional
Store bought or homemade Caramel Sauce - optional
Directions
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Grease well a 13 x 9 inch pan, set aside.
Beat the eggs in a large bowl. Add brown sugar, vanilla and melted butter and stir together. In another medium bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and stir together well, until incorporated. Add the chopped nuts and the scotch whiskey (if using) and stir again until well blended.
Pour batter into prepared pan. Bake for 25 minutes or until it springs back lightly when touched lightly in the center, and until a toothpick inserted in the center comes out clean.
Serve with whipped cream or ice cream, I used butter pecan ice cream and store bought caramel sauce for topping and it was marvelous!