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BUTTERSCOTCH SPONGE CAKE WITH CREAM CHEESE FROSTING:

KCLR96FM Webmaster by KCLR96FM Webmaster
08/05/2012
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BUTTERSCOTCH SPONGE CAKE WITH CREAM CHEESE FROSTING

Ingredients

225g/8oz(1/2 lb) g margarine

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225g/8oz(1/2 lb)  light brown sugar

4 large eggs

225g/8oz(1/2 lb)  self raising flour

2 tsp vanilla extracts

2 tbsp milk

450g/16oz(1lb)  full fat cream cheese

 

For butterscotch sauce

50g/2oz  butter

125g/41/2oz  light golden caster sugar

150g/5oz  runny honey

120ml cream

1 tsp vanilla extracts

 

Method

Preheat the oven to 190C/170C fan-oven/Gas mark 5

Make the sauce . put the butter sugar and honey in a pan and stir over a low heat for 10-15 mins until smooth. Stir in the cream and vanilla and leave to cool.

Place all the ingredients for the cake in a large bowl and beat for 2-3 mins

Put the cake mixture in a 20cm tin and bake for approx 35 mins turn out and leave to cool.

Beat the cream cheese in a bowl and add 8 tbsp of the sauce

Divide the cake in two and place half of the frosting in the centre and the other half on top. Drizzle over the remaining sauce and serve with stewed fruit and cream.

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