2/3 c. butterscotch pieces
1/4 c. water
1/2 c. butter
1 1/4 c. sugar
3 eggs
1 tsp. salt
2 1/4 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
1 c. buttermilk

Melt butterscotch pieces with water in saucepan over low heat; cool. Beat butter and sugar until light and fluffy. Add eggs; beat well. Add butterscotch sauce; mix well. Add flour, salt, soda, baking powder, and buttermilk; beat well. Pour into 2 (9 inch) cake pans, greased and floured. Bake in 350 degree oven for 25-30 minutes. Spread layers with Butterscotch Filling and frost with Mocha Frosting around sides and top edge.

BUTTERSCOTCH FILLING:

1/2 c. sugar
1/2 c. evaporated milk
1/3 c. butterscotch pieces
2 tbsp. butter
1 c. pecans, chopped
1 tbsp. cornstarch
1/3 c. water
1 egg yolk, beaten
1 c. coconut

Combine in saucepan sugar and cornstarch. Stir in milk, water, and butterscotch pieces; cook over low heat until butterscotch pieces are melted. Add egg yolk; cook over medium heat, stirring constantly, until thick. Add butter; stir until melted. Stir in coconut and pecans. Spread filling between layers and on top of cake. Frost sides and top edge with:

MOCHA FROSTING:

1 1/2 c. brown sugar, packed
1/3 c. water
1/8 tsp. salt
2 egg whites, beaten

Boil water, salt, and sugar until it strings like syrup when poured out of spoon. Pour over stiffly beaten egg whites while still beating. Beat until frosting stands in peaks. Spread frosting around side of cake and around top edge about 1 inch.

Note: I only make half of the above using the 1 egg white, 3 tablespoons water, 3/4 cup sugar (packed), and pinch of salt.