Butterscotch Cake with Caramel Frosting Recipe

2 cups self-rising flour
1-1/2 cups firmly packed brown sugar
1/2 cup shortening
1 cup milk
5 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup butterscotch pieces
Caramel Frosting (below)

CARAMEL FROSTING

1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/4 cup milk
2 cups confectioners' sugar

Cake: Preheat oven to 350F. Spray a 10-inch tube pan with non-stick vegetable spray.
In a large mixing bowl, combine flour, sugar, shortening, and 2/3 cup milk; beat until smooth. Add remaining milk, eggs, and vanilla; beat until smooth. Fold in butterscotch pieces. Pour into prepared tube pan.
Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely. Spread Caramel Frosting over the top and sides of the cake.

Frosting: In a small heavy saucepan, melt butter over low heat. Add brown sugar; boil, stirring constantly, for 2 minutes. Stir in milk until mixture returns to boiling. Remove from heat; cool. Beat in confectioners sugar until thick enough to spread.