2 c. all-purpose flour
1 c. dark brown sugar, packed
1/2 c. granulated sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening
1 1/4 c. milk
3 eggs (1/2 to 2/3 c.)
1/2 c. semi-sweet chocolate pieces, finely chopped
1 1/2 tsp. vanilla
Butterscotch Filling (below)
1/4 c. finely chopped walnuts
Chocolate Chip Glaze (below)

If using self-rising flour, omit baking powder, salt and soda.

Heat oven to 350 degrees. Grease and flour 2 round layer pans, 8 or 9 x 1 1/2 inches. Measure all ingredients except filling, walnuts and glaze into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pans.

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool. Fill layers with Butterscotch Filling, sprinkling nuts over filling. Spread Chocolate Chip Glaze over top of cake.