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1
Heat 1 1/4 cups milk to simmering point; set aside.
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2
Mix brown sugar, butter and 1/4 cup cold milk.
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3
Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball; 250 degrees F on a candy thermometer.
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4
Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce.
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5
Cool.
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6
Sift together the flour, baking powder and salt; set aside.
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7
Cream together the shortening and sugar until creamy.
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8
Blend in the eggs, one at a time, beating for one minute more.
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9
Add vanilla and mix well.
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10
Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.
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11
Blend thoroughly after each addition using electric mixer at low speed.
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12
Pour into two well greased and lightly floured 9 inch round or square layer pans.
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13
Bake 375F (190C) F 25- 30 minutes.
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14
Butterscotch frosting: Combine brown sugar, butter or margarine, and salt in saucepan.
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15
Heat to boiling point.
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16
Add 13 cup milk gradually; simmer for 3 minutes.
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17
Cool.
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18
Add 1 1/2 cups sifted confectioners sugar, blend unti smooth and creamy.
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19
Thin with cream, a few drops at a time if necessary.
