Mom's yellow cake with butterscotch frosting

1 Cake

Ingredients

Quantity Ingredient
1½ cup Butter (3 sticks), divided
6 larges Eggs, separated
1½ teaspoon Baking soda
1½ cup Buttermilk
1 teaspoon Vanilla extract (or more)
½ teaspoon Salt
1 cup Sugar, granulated
2½ cup Confectioner's sugar (4x)
2½ cup Flour
Shortening (to prepare
1 cup Light brown sugar, packed
½ cup Butter
½ cup Cream (or canned milk)
Confectioner's sugar, as needed

Directions

CAKE

FROSTING

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350 degrees F.

Soften ½ C butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix till thoroughly blended, scraping sides with spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.

Sprinkle about ½ t salt on egg whites. Beat till stiff, but not dry. Fold egg whites into batter. Divide batter between pans and bake at 350 degrees F. about 30-35 minutes, until done.

TOPPING: Put 1 stick butter in pot; add sugar and cream. Bring to rolling boil over medium heat for a few minutes and cool. Add confectioner's sugar until you have the right consistency. When cakes are done and cooled, put together with cooled topping.

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