Ingredients:

Butterscotch Sheet Cake:

• 250 grams unsalted butter
• 1 1/2 cups dark brown sugar
• 2 teaspoons vanilla bean paste
• 3 large eggs, room temperature
• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups whole/full cream milk – room temperature

Mascarpone Icing:

• 250 grams mascarpone
• 2 1/3 cups icing sugar
• 200mls (1 cup) thickened cream
• 1/3 cup unsweetened cocoa

Method:

1. Grease your 9 X 12 inch sheet pan with baking spray and line with baking paper. Preheat oven to 180C.
2. In a large bowl or stand mixer with paddle attachment, beat together the butter and dark brown sugar until fluffy. About 3-4 minutes.
3. Add the vanilla beans, and add in the eggs, one at a time, until combined.
4. Add sifted flour, baking powder, and salt.
5. Stream in the milk, beating until just combined.
6. Pour you batter into the lined lined sheet pan and bake for 30-35 minutes. Allow to cool completely prior to icing.
7. To make icing, Sift icing sugar and cocoa in a stand mixer with whisk attachment (or a large bowl if using hand held beaters). Add mascarpone and cream. Whisk for 3-4 minutes on medium speed or until incorporated and whipped.
8. Remove sheet cake from pan and place on a large platter/board. Pour icing over the top of cake and evenly spread. Slice into desired sizes.
9. Keep in a covered airtight container in the fridge for 3-4 days, not that it will last that long.

Tips/Substitutions::

• • For a non chocolate topping leave out cocoa
  • If you are not a fan of mascarpone simply replace it with cream cheese

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