Butterscotch Nut Cake

• 1 c. brown sugar, firmly packed
• 1/4 c. butter
• 1/4 c. milk
• 1 1/4 c. hot milk
• 1/2 c. shortening
• 1/2 tsp. salt
• 1 tsp. vanilla
• 3/4 c. brown sugar
• 3 eggs, unbeaten
• 3 tsp. baking powder
• 3 c. flour
• 1/2 c. pecans or nutmeats

1. Combine 1 cup sugar, butter and 1/4 cup milk in saucepan and cook until small amount forms hard ball in cold water.
2. Stir constantly after mixture starts to boil.
3. Remove from fire and stir in 1 1/4 cups hot milk gradually; cool.
4. Blend shortening, salt and vanilla.
5. Add 3/4 cup sugar gradually and cream well. Add eggs singly and beat well after each addition.
6. Sift flour and baking powder 3 times.
7. Add flour to creamed mixture alternately with butterscotch mixture, mixing each addition until smooth.
8. Pour in 2 square 8-inch greased pans.
9. Sprinkle nuts over batter.
10. Bake at 375u0b0 for 30 to 35 minutes.

brown sugar, butter, milk, hot milk, shortening, salt, vanilla, brown sugar, eggs, baking powder, flour, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794078 (may not work)