2/3 c. semi-sweet chocolate chips
1/3 c. butterscotch chips
1/4 c. water
2 1/3 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1/2 c. butter
1 1/4 c. sugar
3 eggs
1 tsp. pure vanilla
1 c. buttermilk or sour milk

Melt morsels in water over low heat. Cool. Sift flour with salt and soda. Set aside. Cream butter. Add sugar gradually; cream well. Blend in eggs, beat well after each. Blend in vanilla and chip mixture. Add dry ingredients alternately with buttermilk. Turn into 2 (9") round pans, greased and floured on bottoms.

Bake at 375 degrees for 25 to 30 minutes. Cool, frost between layers and on sides. Frost top with Topping.

SEA FOAM FROSTING:

Combine in top of double boiler: 1/3 c. sugar 1/4 c. corn syrup 2 egg whites 2 tbsp. water 1/4 tsp. salt 1/4 tsp. cream of tartar

Cook over boiling water, beating constantly with mixer or rotary beater until mixture stands in peaks. Remove from heat. Add:

1/2 tsp. maple flavoring

Beat well. Reserve 1 cup. Spread between layers and around sides of cake.

CHOCOLATE TOPPING:

Melt 1/3 cup each chocolate and butterscotch chips. Cool. Combine with 1/2 cup chopped walnuts and reserved frosting. Put on top, most part of cake.