Madelyn was sick and we needed cake...

Yesterday Madelyn woke up with a 102 fever, a horrible cough and a snotty nose. Motrin perked her up a little, but she still was kind of pitiful. So, I thought a little cake might cheer her up! In the end she didn't really eat much, which was probably best since cake is not really top on the list of things kids should eat while sick....but the thought of it made her happy and she enjoyed helping me put the ingredients together.

I made a chocolate butterscotch cake that was really good, and really not hard although I didn't think I could make a cake from scratch without really messing it up, I managed just fine and was really proud of the outcome!

Here is the recipe:

Chocolate Butterscotch Cake

3/4 cup butter

1 1/2 cups sugar

2 eggs

1 tsp vanilla extract

2 cups all purpose flour

3/4 cup unsweetened cocoa powder (I didn't have any so I substituted for 4 oz of unsweetened baker's chocolate bars melted and it turned out great)

1 tsp baking soda

1/4 tsp salt

1 1/2 cups of milk

1 12.5 oz jar butterscotch ice cream topping

1 12 oz container non dairy whipped topping (Cool Whip) thawed

1 t.5 oz box cook and serve butterscotch pudding mix (uncooked, you just need that powder to

mix w the cool whip for the icing!)

1. Preheat oven to 350 and grease and lightly flour a 9x13 inch baking pa

n.

2. Beat melted butter and sugar together in a bowl. Add eggs one at a time beating well after each addition. Then add your vanilla.

3. In a medium bowl combine all the dry ingredients (flour, cocoa, baking soda and salt) IF you substitute cocoa for the bakers chocolate then don't add it in there, rather melt it and add it alternately while beating in the dry ingredients and the milk.

4. Beginning and endin

g with the flour mixture, alternate beating in the flour, milk (and melted chocolate if you go that route). Bake for 25 minutes or until you can stick a wooden toothpick in and it come out clean.

5. for the icing you will mix the cool whip and the butterscotch pudding mix. After the cake is ready, take a wooden spoon and poke some holes into the top of the cake. Take the butterscotch Ice Cream Topping and cover the top of the cake (I filled it in some of the holes too).

6. Let cake cool completely and then cover it with the icing. Refrigerate at while and then cut into squares and serve! Delicious!