Mardi Gras Party Cake

Chef’s Note

“Eunice Surles won the Bake-Off for her delicious butterscotch and coconut filled Mardi Gras cake.This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1959.”

READY IN:

3hrs

SERVES:

14

UNITS:

US

IngredientsNutrition

  • For the cake
  • 2⁄3 cupbutterscotch chips
  • 1⁄4 cupwater
  • 2 1⁄4 cupsall-purpose flour or 2 1⁄4 cupsunbleached flour
  • 1 1⁄4 cupssugar
  • 1 teaspoonbaking soda
  • 1 teaspoonsalt
  • 1⁄2 teaspoonbaking powder
  • 1 cupbuttermilk
  • 1⁄2 cupshortening
  • 3 eggs
  • for the filling
  • 1⁄2 cupsugar
  • 1 tablespooncornstarch
  • 1⁄2 cuphalf-and-half or 1⁄2 cupevaporated milk
  • 1⁄3 cupwater
  • 1⁄3 butterscotch chips
  • 1 egg, slightly beaten
  • 2 tablespoonsmargarine or 2tablespoonsbutter
  • 1 cupcoconut
  • 1 cupnuts
  • For the seafoam cream
  • 1 cupwhipping cream
  • 1 cupbrown sugar (firmly packed)
  • 1⁄2 teaspoonvanilla extract

    • Directions

  • For the cake:
  • Heat oven to 350 degrees 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, all remaining cake ingredients and cooled butterscotch mixture; beat 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 30 minutes or until completely cooled.
  • For the filling:
  • 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 or butter, coconut and nuts; cool slightly.
  • For the seafoam cream:
  • In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
  • To Assemble:
  • 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.

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