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1
Melt butterscotch morsels in water; cool.
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2
Sift together flour, salt, soda and baking powder; set aside.
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3
Add sugar gradually to butter, creaming well.
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4
Blend in eggs, one at a time, beating well after each.
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5
Blend in melted butterscotch morsels, mix well.
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6
Add dry ingredients alternately with buttermilk beginning and ending with dry ingredients. Blend thoroughly.
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7
Fold in black walnuts.
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8
Turn into two (9-inch) round layer pans well greased and floured lightly.
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9
Bake at 350 degrees for 30 minutes or until done. Cool.
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10
Filling: Combine sugar and cornstarch for filling in 2 quart pan. Stir in milk, water, butterscotch and egg yolk. Cook over medium heat. Stirring constantly, until thick.
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11
Remove from heat and add butter, coconut and black walnuts. Cool.
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12
Spread butterscotch filling between layers and on top to within 1/2-inch of edge.
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13
Frosting: Cream butter in bowl with wooden spoon until very soft. Slowly add sugar, mixing thoroughly; add a drop of milk at a time as mixture gets too stiff. Flavor with 1/4 teaspoon vanilla.
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14
For chocolate butter icing, add 1/2 ounce melted chocolate. The yolk of one egg will make yellow icing. Strong coffee instead of milk will make mocha icing. Using, of course, only one flavor at a time.
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15
Frost with Butter Frosting around sides and on top of cake to meet the filling.
