Cake:

2 c. Gold Medal 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 c. semi-sweet chocolate chips
1 1/2 tsp. vanilla
1/4 c. finely chopped walnuts
butterscotch filling (see below)
chocolate chip glaze (see below)

Heat oven to 350°F. Grease and flour 2 round layer pans. Using a large bowl, combine flour, brown sugar, granulated sugar, baking powder, salt, baking soda, shortening, milk, eggs and chocolate chips. Blend 1 1/2 minutes on low speed, scraping bowl occasionally. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into prepared pans.

Bake 40-45 minutes or until wooden pick inserted in center comes our clean. Cool. Place butterscotch filling between layers, use chocolate chip glaze to top cake and sprinkle with chopped nuts.

Butterscotch Filling:

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

In a saucepan, stir together sugar, cornstarch and salt. Stir in water. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Blend in butter and cool.

Chocolate Chip Glaze:

1/2 c. semi-sweet chocolate chips
2 tbsp. butter
1 tbsp. light corn syrup

Heat all ingredients over low heat, stirring constantly until chocolate is melted. Cool slightly before pouring over cake.