BUTTERSCOTCH SAUCE:

In a saucepan, combine 1/4 c. butter, 1/2 c. firmly packed brown sugar, 2 tbsp. light corn syrup. Cook and stir over low heat until mixture comes to a boil. Add 3 tablespoons water and bring back to a boil. Boil 1-2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla.

CHOCOLATE SAUCE:

Place 1 square unsweetened chocolate and 1/2 cup water in a saucepan over low heat. Cook and stir until chocolate is melted. Add 2/3 cup sugar, stirring constantly, and then bring to a boil. Remove from heat at once, add 1/4 cup butter and 1 teaspoon vanilla and stir until blended.

ORANGE SAUCE:

Combine 1/4 cup orange juice and 3/4 cup sugar in a saucepan. Place over low heat. Cook and stir until mixture comes to a boil. Boil 1 minute, stirring occasionally. Then add another 1/4 cup orange juice, 2 tablespoons butter and 1 teaspoon grated orange rind, mix well.

Line a 9-10 inch glass pie plate with pastry making a high fluted rim. Make a sauce; let cool while mixing cake.

1 1/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. shortening
1/2 c. milk
1 tsp. vanilla
1 egg, beaten
3 tbsp. chopped nuts or coconut

Have ingredients at room temperature. Preheat oven to 350 degrees. Sift together flour, powder, salt and sugar. Blend together dry ingredients, shortening, milk and vanilla for 2 minutes at low speed. Add egg and beat 1 minute. Pour batter into pastry lined pie plate. Pour lukewarm sauce gently over batter. Sprinkle with nuts or coconut. Bake 50-55 minutes. Serve warm as dessert or coffee cake. If desired, top with whipped cream or ice cream.