Mardi Gras Party Cake

Let the good times roll with this scrumptious butterscotch/coconut-filled cake.

Prep: 60 min | Bake: 30 min | Yield: 16 servings

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 granulated 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 granulated 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 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 extract

Instructions

1. Heat oven to 350 degrees F. Generously grease and flour two 9-inch round cake pans.**

Cake

1. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.
2. Lightly spoon flour into measuring cup; level off.
3. 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.
4. Pour batter into greased and floured pans.
5. Bake at 350 degrees F for 20 to 30 minutes or until a wooden pick inserted in center comes out clean.
6. Cool for 10 minutes; remove from pans. Cool for 30 minutes or until completely cooled.

Filling

1. 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.
2. Remove from heat. Stir in butter, coconut and nuts; cool slightly.

Seafoam Cream

1. In small bowl, beat whipping cream until soft peaks form.
2. Gradually add brown sugar and vanilla extract, beating until stiff peaks form.

Assembly

1. Place 1 cake layer, top side down, on serving plate.
2. 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.
3. Refrigerate for at least 1 hour before serving.
4. Store in refrigerator.

Notes

* To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice + milk to make 1 cup.

** Cake can be baked in 13 x 9 inch pan. Grease bottom only of pan. Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture. Serve topped with Seafoam Cream.

Nutrition

Per serving: 1/16 of Recipe Calories 450 Calories from Fat 230 Total Fat 25g Saturated Fat 1g Cholesterol 75mg Sodium 300mg Total Carbohydrate 51g Dietary Fiber 1g Sugars 36g Protein 6g

% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 6% Iron 8%

Exchanges: 2 Starch; 1 1/2 Fruit; 4 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury
Bake-Off® Contest 11, 1959, Eunice G. Surles, Lake Charles, Louisiana