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[7], ¾ teaspoon salt into mixing bowl

Add ...? 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 inside back cover.

Spread ...Butterscotch Frosting (p. 12) between layers. Sprinkle with ¼ cup chopped pecans. Spread remaining frosting on sides and top.

Decorate ...with pecan halves.