Butterscotch Tip Top Cake

Preheat oven to 350F
Thoroughly grease a 9" square cake pan.
1 cup lightly packed brown sugar
1 cup boiling water
2 tbsp. butter or margarine
1 tsp. vanilla
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup shortening
1 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1 cup finely chopped nuts

In a saucepan, melt until a medium brown, brown sugar.
Stir in boiling water.
Bring to a boil and simmer 2 minutes.
Blend in butter and vanilla.
Pour into prepared pan.
Sift together flour, salt and baking powder.
Cream shortening.
Blend in, beating until light and fluffy, brown sugar.
Beat in eggs and vanilla.
Stir in dry ingredients alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Spoon batter carefully over butterscotch mixture.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Invert on serving plate and cool 10 minutes, then remove pan.
Sprinkle with nuts.