Yummy Cake is a classic mid-century American dessert that combines a tender homemade cake base with a rich butterscotch or chocolate sauce poured over the top before baking. The sauce seeps into the cake as it bakes, creating a gooey, self-saucing pudding-like texture. This nostalgic treat was a favorite at potlucks and Sunday dinners, prized for its simplicity and comforting sweetness. The recipe’s handwritten notes and dual sauce options reflect the creativity and adaptability of home bakers in the mid-1900s.
Ingredients
For the Cake:
- 1 ¼ cups cake flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup sugar
- ¼ cup shortening
- ½ cup milk
- 1 tsp vanilla
- 1 egg
Optional Topping:
- 3 tbsp nuts ( or coconut)
For Butterscotch Sauce:
- ¼ cup butter
- ½ cup brown sugar
- 2 tbsp light corn syrup
- 3 tbsp water
For Chocolate Sauce (alternative):
- 1 oz chocolate
- ½ cup water
- ⅔ cup sugar
- ¼ tbsp butter
- 1 tsp vanilla
Instructions
Step 1: Prepare the Cake Base
- Preheat oven to 350°F (175°C).
- Grease an 8×10-inch glass pie plate or baking dish.
Step 2: Mix Dry Ingredients
- In a medium bowl, sift together flour, baking powder, and salt.
Step 3: Cream Butter and Sugar
- In a separate bowl, cream shortening and sugar until light and fluffy.
Step 4: Add Wet Ingredients
- Beat in the egg and vanilla. Gradually add the milk and mix until smooth.
Step 5: Combine and Mix
- Add dry ingredients to wet mixture, stirring until a smooth batter forms.
Step 6: Pour Batter into Pan
- Spread the cake batter evenly into the prepared baking dish.
Step 7: Make Butterscotch or Chocolate Sauce
- For butterscotch: Combine butter, brown sugar, corn syrup, and water in a saucepan. Bring to a boil for 1 minute, then pour over the cake batter.
- For chocolate: Melt chocolate with water and sugar. Add butter and vanilla; pour over batter.
Step 8: Add Optional Toppings
- Sprinkle nuts or coconut over the top if desired.
Step 9: Bake
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Serve
- Let cool slightly. Serve warm, topped with whipped cream if desired.
Tips
- Substitute coconut or chopped nuts for the topping, depending on preference.
- Serve warm with whipped cream or vanilla ice cream for an extra-rich dessert.
- For deeper caramel flavor, cook the butterscotch sauce a minute longer, watching carefully.
- A glass pie plate or shallow baking dish works best; aim for a fluted pastry edge as written.
- The cake is best the day it’s baked because the sauces soak slightly into the crumb.
- Use cake flour as written for a lighter texture; substitute all-purpose only if sifted well.
- Pastry rim helps hold in the sauces—don’t skip forming the high rim.
- Toasted pecans or walnuts add extra flavor if using nuts.
- Let sauces cool slightly as written before pouring on cake batter.
Nutrition
Calories: 410kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 45mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 38gVitamin A: 420IUCalcium: 60mgIron: 1.2mg
Tried this recipe?Let us know how it was!