Oven temperature: 375°F. (moderately hot)
Baking time: 25-35 min.
Yield: 2 round 9″ layers
Mix …1 cup firmly packed light brown sugar, ¼ cup butter or margarine, ¼ cup milk in saucepan
Place …on low heat and bring to boil, stirring constantly. Boil gently until a small amount of mixture forms a hard ball in cold water (250°F.), stirring often. Remove from heat.
Stir in …gradually 1¼ cups scalded milk. Cool.
Sift …2¾ cups sifted cake flour, 1 cup firmly packed light brown sugar, 3½ teaspoons double acting baking powder, ¾ teaspoon salt into mixing bowl
Add …⅔ cup Homogenized Spry, ¾ of the cooled butterscotch mixture, 1 unbeaten egg, 1 teaspoon vanilla
Beat …250 strokes (2½ min. by hand or on mixer at low speed). Scrape bowl and spoon or beater.
Add …remaining butterscotch mixture, 2 unbeaten eggs
Beat …250 strokes (same as above)
Pour …into 2 round 9″ Sprycoated layer pans 1½″ deep
Bake …until cake tests done
Cool …and remove from pans, see .
Spread …Butterscotch Frosting between layers. Sprinkle with ¼ cup chopped pecans. Spread remaining frosting on sides and top.
Decorate …with pecan halves.