OLD FASHIONED BUTTERSCOTCH CAKE

OLD FASHIONED BUTTERSCOTCH CAKE 2 1/2 cups flour 3 1/2 tsp baking powder 1/2 tsp salt 3/4 cup butter 1 1/2 cups dark brown sugar packed 3 tbsp canola oil 2 tsp vanilla 4 eggs large 1 1/4 cups milk BUTTERSCOTCH FROSTING 1 cup butterscotch chips 2 tbsp butter 3 cups powdered sugar 5 tbsp milk Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350 degrees. Combine the flour, baking powder and salt in a medium sized bowl and set aside while you mix wet ingredients. Add your butter, dark brown sugar and canola oil to your mixer bowl and beat together until fluffy and blended, light in color. This usually takes 3-4 minutes- be patient. Add your eggs and vanilla extract and mix until combined. Add your milk. Add your remaining dry ingredients, slowly until fully combined. You don't want to overmix but it needs to be smooth and well incorporated. If you're using a jelly roll pan for a thinner sheet cake, your bake time should be approximately 15 minutes. For a thicker cake (9x13) you'll bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. After removing cake from the oven, place on a wire cooling rack for up to 5 minutes. Make your frosting and smooth onto cake after it has cooled completely. BUTTERSCOTCH FROSTING Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don't burn/overcook. Add melted butterscotch/butter mixture to your mixing bowl. In alternating increments, add powdered sugar and milk until fully combined. NOTES If baking in a 9x13, check your cake at 25 minutes. Every oven is different!