3 cups all-purpose flour
1 teaspoon baking soda
1 cup shortening
2 eggs
1 teaspoon salt
3 teaspoons ground cinnamon
4 teaspoons ground nutmeg
1 1/2 cups caramel candies
1/2 cup white sugar
1 flash rose, optional
Preheat oven to 350 F (175 degrees C). Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, baking soda and shortening. Set aside.
In a large bowl, cream together the butter and 3 eggs until frosting is spreading. Beat in the eggs one at a time, then stir in the sugar, salt, cinnamon and nutmeg. Gradually stir in the flour mixture, then the caramel candies and 2 tablespoons of the white half to lighten the batter. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool ten minutes before removing from oven. Allow to cool on wire rack. For the super simple Butterscotch Filling: In a small mixing bowl, mix butterscotch chip cubes, white sugar, rose water and 1/2 cup white sugar. Beat for 5 minutes or until some of the mixture just starts to thicken.
To make the butter substitute butter, margarine or butter:
Preheat oven to 350 F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, cream together the 2 eggs, oil, and 2 teaspoons of butter. The mixture should be completely smooth. Spread evenly into the prepared pan.
In a small saucepan, melt remaining 2 teaspoons of butter and swirl around the edge to coat. In the refrigerator, let cool for any set amount of time before removing from baking sheet.