Bake at 375 degrees for 25 to 30 minutes. Makes two 9-inch layers.

Melt:

2/3 c. Nestle's Butterscotch Morsels in 1/4 c. water

Cool.

Sift together:

2 1/4 c. sifted flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. double-acting baking powder

Set aside.

Add:

1 1/4 c. sugar gradually to 1/2 c. shortening

Cream well.

Blend in:

3 unbeaten eggs

One at a time, beating well after each addition. Blend in butterscotch morsels, mix well.

Add the dry ingredients alternately with:

1 c. buttermilk or sour milk

Beginning and ending with dry ingredients. Blend thoroughly after each addition (with electric mixer use low speed).

Turn into two 9-inch pans, well greased and lightly floured on the bottoms.

Bake at 375 degrees for 25-3 minutes until cake springs back when lightly touched in center. Cool; spread Filling between layers and top to within 1 to 1/4 inch of edge. Frost sides and top edge with Sea Foam Frosting or whipped cream.

BUTTERSCOTCH FILLING:

Combine 1/4 cup sugar and 1 tablespoon cornstarch in 2 quart saucepan. Stir in 1/4 cup evaporated milk, 1/3 cup water, 1/3 cup Butterscotch Morsels and 1 beaten egg yolk. Cook, over medium heat stirring constantly until thick. Remove from heat, stir in 2 tablespoons butter, 1 cup coconut, chopped, and 1 cup chopped walnuts or pecans. Cool.

SEA FOAM FROSTING:

Combine in saucepan 1/3 cup sugar, 1/3 cup brown sugar, firmly packed, 1/3 cup water and 1 tablespoon corn syrup. Cook until it forms a soft ball when a small amount is dropped in cold water or 236 degrees. Meanwhile beat one egg white with 1/4 teaspoon cream of tartar until stiff peaks form. Add syrup to egg white in slow steady stream, beating constantly until thick enough to spread and has lost its bright shine.