Butterscotch Snack Cake

Butterscotch Snack Cake
Servings: 12 Prep 20 mins Bake 350°F 30 mins to 35 mins

Ingredients

Cake:
  • 1 3/4 cups cake flour (not self-rising)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup sugar
  • 3/4 cup nonfat sour cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup nonfat milk
Frosting:
  • 3/4 cup butterscotch morsels
  • 1/4 cup nonfat sour cream
  • 2 tablespoons chopped pecans, for garnish

Make It

1. Heat oven to 350 degrees F. Lightly coat a 9 x 2-inch round baking pan with nonstick vegetable-oil cooking spray.

Cake:

2. Mix together the flour, baking soda, cinnamon and salt in small bowl until well blended.

3. Beat together the butter and sugar in medium-size bowl until well blended. Beat in the sour cream, egg and vanilla until well blended.

4. On low speed and in 2 batches, beat the flour mixture alternately with the milk into the butter mixture, beginning and ending with the flour mixture; beat 1 minute. Pour batter into prepared pan.

5. Bake in 350 degrees F oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Remove the cake from the pan. Let cake cool completely before frosting.

Frosting:

6. Melt the butterscotch morsels in the top of a double boiler, stirring, over simmering, not boiling, water. Remove the top of the double boiler from over the simmering water; let the butterscotch morsels cool slightly. Stir in sour cream until smooth. Let the mixture stand until set, about 5 minutes. Spread the frosting evenly over the top and sides of cooled cake. Garnish top of cake with the chopped pecans.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 213, Fat, total (g): 8, chol. (mg): 26, sat. fat (g): 5, carb. (g): 32, fiber (g): 1, pro. (g): 4, sodium (mg): 245, Percent Daily Values are based on a 2,000 calorie diet.