Brown Beauty Cake
|Semisweet chocolate pieces||1⁄3 Cup (5.33 tbs)|
|Butterscotch pieces||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Brown beauty frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Combine chocolate and butterscotch pieces with water; heat until melted.
Beat shortening and sugar until creamy.
Beat in eggs, one at a time.
Blend in chocolate-butterscotch mixture.
Sift dry ingredients; add alternately with buttermilk.
Pour into 2 greased and floured 9-inch square or round layer-cake pans.
Bake in preheated moderate oven (375°F.) for 25 to 30 minutes.
Remove from pans.
When cold, spread with Frosting.