Butterscotch Dandy Cake

1 1/4 c Milk

1 c Brown sugar; firm pack

1/4 c Butter or margarine

1/4 c Milk; cold

3 c Flour

3 ts Baking powder

1/2 ts Salt

1/2 c Crisco

3/4 c Sugar

1 ts Vanilla

3 Eggs

---BUTTERSCOTCH FROSTING
--- 1 c Brown sugar; firm pack

1/4 c Butter or margarine

1/4 ts Salt

1/3 c Milk

1 1/2 c Powdered sugar

Heat milk to simmering point. Combine brown sugar, margarine and cold milk in saucepan. Cook over medium heat stirring constantly, until a little syrup dropped in cold water forms a hard ball, 250~. Remove from heat immediately and slowly add the hot milk; blend to a smooth sauce. Cool Sift together flour, baking powder, and salt. Combine crisco, sugar and vanilla, creaming well. Blend in eggs one at a time; beat for 1 minute. Add cooled syrup alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition with electic mixer at low speed. Pour into two well greased and lightly floured 9" round or square layer pans Bake 375~ for 25-30 minutes.

Butterscotch Frosting: Combine brown sugar, butter or margarine, and salt in saucepan. Heat to boiling point. Add milk gradually; simmer for 3 minutes. Cool. Add powdered sugar; blend until smooth and creamy. Thin with cream, a few drops at a time if necessary.
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