Butterscotch Chewy Cake

This recipe first appeared as a 2nd Prize Winner in the 6th Pillsbury Bake-Off Competition in 1955.  I have made it plenty of times because it is so, so easy and extremely delicious.


Butterscotch Chewy Cake
4 eggs
2 cups brown sugar
1 TBSP butter
1 1/2 cups flour





1 1/2 tsp baking powder
1 1/2 cups coarsely chopped pecans
1 tsp vanilla

Beat the eggs in the top of  a double boiler just until blended.  Add the brown sugar and butter.  Place over rapidly boiling water, stirring constantly, just until hot.  This should take about 5 minutes.  Remove from heat.
Stir in flour and baking power all at once.  Mix until well blended.  Stir in nuts and vanilla.
Turn into greased 13" x 9" pan.  Bake at 350 for about 30 minutes.


This cake is so simple, yet incredibly tasty.  It does not need frosting, as it is quite sweet.  A little topping of ice cream would be great!

Enjoy!