1 3/4 c. flour
1 c. granulated sugar
1/2 c. brown sugar
1 1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 c. buttermilk
1/2 c. shortening
2 eggs
2 oz. melted unsweetened chocolate, cooled
1 tsp. vanilla
1/2 tsp. red food coloring

BUTTERSCOTCH FILLING:

1/4 c. cornstarch
1/4 tsp. salt
1 tbsp. butter
1/2 c. brown sugar, packed
1/2 c. water

Combine all cake ingredients into a large mixing bowl. Blend 1-2 minutes on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping occasionally. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees until done. Cake is done if springs back when touched in center with finger or check with toothpick.

Combine filling ingredients and cook over medium heat until thick. Cool. Spread butterscotch filling on cake to within 1/2 inch of edge. Frost with 7 minute frosting, or sprinkle with 1/2 cup finely chopped nuts.