2/3 c. butterscotch morsels
1/4 c. water
2 1/4 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. double-acting baking powder
1 1/4 c. sugar
1/2 c. shortening (part butter may be used)
3 unbeaten eggs
1 c. buttermilk or sour milk

Combine 1 1/2 tablespoons vinegar or lemon juice and add enough milk to measure 1 cup. Let stand 5 minutes before using.

Melt butterscotch morsels in 1/4 cup water in saucepan; cool. Sift together flour, salt, soda, and baking powder; set aside. Add sugar gradually to shortening; cream well.

Blend in eggs, one at a time, beating well after each. Add melted butterscotch morsels; mix well. Add the dry ingredients alternately with 1 cup buttermilk or sour milk. Blend thoroughly after each addition (use low speed).

Turn into 2 (9-inch) or 2 (8-inch at least 1 1/2 inches deep) round layer pans. Be sure pans are well-greased and lightly floured on the bottoms. Bake at 375 degrees for 25-30 minutes; cool.

Spread filling between layers and on top to within 1/2 inch of edge. Frost sides and top edge with Sea Foam frosting or whipped cream.

BUTTERSCOTCH FILLING:

1/2 c. sugar
1 tbsp. cornstarch
1/2 c. evaporated milk
1/3 c. water
1/3 c. butterscotch morsels
1 beaten egg yolk
2 tbsp. butter
1 c. coconut (flaked)
1 c. chopped pecans or walnuts

Combine sugar and cornstarch in 2-quart saucepan. Stir in evaporated milk, water, butterscotch morsels, and beaten egg yolk. Cook over medium heat; stir constantly until thick.

Remove from heat and add butter, flaked coconut, and chopped nuts; cool.

SEA FOAM FROSTING:

1/3 c. sugar
1/3 c. packed brown sugar
1/2 c. water
1 tbsp. corn syrup
1 egg white
1/4 tsp. cream of tartar

Combine sugar, brown sugar, water, and corn syrup; cook until a little syrup dropped in cold water forms a soft ball (236 degrees). Beat egg white with cream of tartar until stiff peaks form. Add syrup to egg white in slow, steady stream. Beat constantly until thick enough to spread.