To make 1 cup of sour milk, combine 1 1/2 tablespoons vinegar or lemon juice, then just enough milk to measure 1 cup. Let stand for 5 minutes.

Melt in a saucepan: 1/4 c. water

Let cool. Sift together: 1 tsp. salt 1/2 tsp. baking powder 1 tsp. baking soda

Set aside after sifting together. Add: 1/2 c. shortening (part butter may be used, creaming well)

Blend in 3 unbeaten eggs, one at a time, beating well after each. Blend in melted butterscotch morsels, mix well. Add the dry ingredients alternately with 1 cup buttermilk or sour milk, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use at low speed.)

Turn into two 9 inch (or two 8 inch at least 1 1/2 inches deep) round layer pans. Grease and flour lightly the bottom of each pan. Bake at 375 degrees for 25 to 30 minutes or until cake springs back when touched lightly in the center. Let cool; then spread filling between the layers and on the top (1/2 inch from the edge). Frost the sides and the top edge with Sea Foam Frosting or whipped cream.