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Mardi Gras Party Cake

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By Pillsbury Kitchens
Updated Dec 2, 2005
Bake-Off® Contest 11, 1959
Eunice Surles
Lake Charles, Louisiana
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Let the good times roll with this scrumptious butterscotch/coconut-filled cake.

Mardi Gras Party Cake

  • Prep Time 60 min
  • Total 3 hr 0 min
  • Ingredients 22
  • Servings 16
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Ingredients

Cake

  • 2/3 cup butterscotch chips
  • 1/4 cup water
  • 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup buttermilk*
  • 1/2 cup shortening
  • 3 eggs

Filling

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup half-and-half or evaporated milk
  • 1/3 cup water
  • 1/3 cup butterscotch chips
  • 1 egg, slightly beaten
  • 2 tablespoons margarine or butter
  • 1 cup coconut
  • 1 cup chopped nuts

Seafoam Cream

  • 1 cup whipping cream
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla

Instructions

  • Step 
    1
    Heat oven to 350°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.
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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, coconut and nuts; cool slightly.
  • Step 
    5
    In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
  • Step 
    6
    To assemble cake, 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.

Nutrition

450 Calories
25g Total Fat
6g Protein
51g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
450
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
11g
55%
Cholesterol
75mg
25%
Sodium
300mg
13%
Total Carbohydrate
51g
17%
Dietary Fiber
1g
4%
Sugars
36g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 1 1/2 Fruit; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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