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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