Southern Living Caramel Cake

Cake:
2/3 cup butterscotch chips
1/4 cup water
2-1/4 cups flour
1-1/4 cups sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1/2 cup shortening
3 eggs

Filling:
1/2 cup sugar
1 tbl. cornstarch
1/2 cup cream or evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 egg
2 tbl. butter
1 cup chopped pecans

Frosting:
1 cup whipping cream
1/4 cup brown sugar
1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans.
In a small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly. In a large bowl combine flour, remaining cake ingredients and cooled butterscotch mixture at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into prepared pans. Bake 20-30 minutes, or until cake tests done in the middle.

In a medium saucepan, combine 1/2 cup sugar and cornstarch; stir in cream, 1/3 cup water, 1/3 cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in butter, and nuts.

In a small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar, and vanilla. Beat until stiff peaks form.

Place 1 cake layer top side down on serving plate. Spread with 1/2 of filling mixture. Top, with second layer, top side up; spread remaining filling on top.
Frost sides of cake with frosting. Refrigerate.