Butterscotch Cake
(from Successful Farming Magazine May, 1960)

2/3 cup butterscotch pieces
1/4 cup water
1/2 cup shortening
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
1 cup buttermilk
Butterscotch Filling (See below)
1 cup heavy whipping cream, whipped

Heat butterscotch pieces in water till melted; cool. Stir shortening and add sugar and brown sugar gradually, creaming well.  Add eggs one at a time, beating well after each addition.  Ad butterscotch mixture.  Sift dry ingredients together and add alternately with buttermilk to batter.  Beat with mixer on low speed till well blended.  Pour into 2 paper-lined 9-inch cake pans.  Bake at 375ºF 25 to 30 minutes.  Spread filling on top and between layers. Spread Whipped Cream around the side.

Butterscotch Filling

1/2 cup sugar
1 tablespoon cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch pieces
1 beaten egg yolk
2 tablespoons butter
1 cup flaked coconut
1 cup chopped nuts

Mix sugar and cornstarch; add next 4 ingredients and cook over medium heat till thickened.  Removed from heat and add remaining ingredients. Cool.  Spread over top of both layers.