Riverview Recipe: Butterscotch Cake

½ cup shortening

2 cups dark brown sugar

2 eggs

¼ cup cocoa

4 tbsp vinegar

2 tsp vanilla

¾ cup water

2 ¼ cup sifted flour

½ tsp salt

1 tsp baking soda


Cream sugar and shortening. Make a paste of eggs and cocoa. Mix vinegar and vanilla in measuring cup and add enough water (about ¾ cup) to have a full cup of liquid. Sift flour, soda and salt. Add liquid and dry ingredients alternately. Bake 30-35 minutes in 350 degree oven.

Top with caramel icing:


9 tbsp. dark brown sugar

3 tbsp. butter

5 tbsp. milk (or canned milk)

½ tsp. salt


Boil about 2 minutes. Let cool. Add enough 4x sugar to make a smooth icing to spread.