1 1/4 c Milk

1 c Brown sugar, packed

1/4 c Butter or margarine

1/4 c Cold milk

3 c All purpose flour

3 ts Baking powder

1/2 ts Salt

1/2 c Shortening

3/4 c Sugar

1 ts Vanilla extract

2 lg Eggs

Butterscotch frosting ** A senior winner in the cakes division of the 1953 Pillsbury bakeoff. Heat 1 1/4 cups milk to simmering point; set aside. Mix brown sugar, butter and 1/4 cup cold milk. Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball; 250 degrees on a candy thermometer. Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce. Cool Sift together the flour, baking powder and salt; set aside. Cream together the Spry (shortening) and sugar until creamy. Blend in the eggs, one at a time, beating for one minute more. Add vanilla and mix well. Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition using electric mixer at low speed. Pour into two well greased and lightly floured 9 inch round or square layer pans. Bake 375 25 30 minutes * Butterscotch frosting: Combine 1 cup firmly packed brown sugar, 1/4 cup butter or margarine, and 1/4 tsp salt in saucepan. Heat to boiling point. Add 1/3 cup milk gradually; simmer for 3 minutes. Cool. Add 1 1/2 cups sifted confectioners sugar, blend unti smooth and creamy. Thin with cream, a few drops at a time if necessary. Pat Dwigans