Instructions: Heat oven to 350 F. Generously grease and flour two 9-inch round cake pans.** In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly. Lightly spoon flour into measuring cup; level off. In 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 greased and floured pans.

Bake at 350 F. for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

In medium saucepan, combine 1/2 cup sugar and cornstarch; stir in half-and-half, 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 margarine, coconut and nuts; cool slightly.

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

To assemble cake, place 1 cake layer, top side down, on serving plate.

Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within 1/2 inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator. 16 servings.

TIPS:
* To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1 cup.

** Cake can be baked in 13x9-inch pan. Grease bottom only of pan. Bake at 350 F for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture.

Serve topped with seafoam cream.

16 servings.

HIGH ALTITUDE - Above 3500 Feet: Bake at 350 F for 30 to 35 minutes. Cool 7 minutes; remove from pans. Cool completely.

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