Southern Belle Butterscotch Cake with Coffee (1955)

Sift together:

• 2-1/3 cups sifted Pillsbury's Best Enriched Flour
• 2-1/2 tspns double-acting baking powder
• 1/2 tspn salt

Cream:

• 1/2 cup butter. Gradually add...
• 1-1/3 cup firmly packed brown sugar, creaming well

Add: 3 unbeaten eggs, one at a time, beating well after each egg.

Combine:

• 3/4 cup cold, double-strength coffee
• 1-1/2 tspns vanilla.  

Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. 

Turn into two 8-inch round layer cake pans, well greased and lightly floured on the bottoms only. Bake in moderate oven (350 degrees) 30 to 35 minutes. Cool and frost.

Fluffy Shadow Frosting
Combine 1 cup sifted confectioners' sugar, 1/3 cup water, 1/4 tspn salt, and 1/4 tspn cream of tartar in saucepan.  Bring to a boil over medium heat; simmer 1 minute. Gradually pour the hot syrup in a thin steady stream over 1 unbeaten eff white, beating constantly until straight peaks are formed.  Gently stir in 1 tspn of vanilla. Frost cooled cake, and allow to stand for a few minutes.

Optional:Combine 1/2 oz melted unsweetened chocolate with 1 tspn melted butter.  Cool slightly; spoon around top edge of cake, allowing to drip down sides.

(Origin - "Prize-Winning Recipes from Pillsbury's 6th Grand National Contest," 1955. Recipe was by Mrs John Cirino of Pascagoula, Mississippi.)

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