Butterscotch frosting A senior winner in the cakes division of the 1953 Pillsbury bakeoff. Heat 1.25 cups milk to simmering point; set aside. Mix brown sugar, butter and quarter 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 23 cm round or square layer pans. Bake 375 25-30 minutes * Butterscotch frosting: Combine 1 cup firmly packed brown sugar, quarter cup butter or margarine, and quarter tsp salt in saucepan. Heat to boiling point. Add one third cup milk gradually; simmer for 3 minutes. Cool. Add 1.5 cups sifted confectioners sugar, blend unti smooth and creamy. Thin with cream, a few drops at a time if necessary. Pat Dwigans ----