Mardi Gras Party Cake

Name: Mardi Gras Party Cake
Ingredients: 2/3 cup butterscotch chips; 1/4 cup water; 2 1/4 cup pillsbury best all purpose or unbleached flour; 1 1/4 cup sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 1 cup buttermilk*; 1/2 cup shortening; 3 eggs; 1/2 cup sugar; 1 tablespoon cornstarch; 1/2 cup half-and-half or evaporated milk; 1/3 cup water; 1/3 butterscotch chips; 1 egg, slightly beaten; 2 tablespoon margarine or butter; 1 cup coconut; 1 cup nuts; 1 cup whipping cream; 1 cup firmly packed brown sugar; 1/2 teaspoon vanilla

Daisy Nichols|Feb. 16, 2018 3:07 pm EST

4 (4 ratings)

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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.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.

Servings

16

Ingredients

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cup pillsbury best all purpose or unbleached flour
1 1/4 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup buttermilk*
1/2 cup shortening
3 eggs
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup half-and-half or evaporated milk
1/3 cup water
1/3 butterscotch chips
1 egg, slightly beaten
2 tablespoon margarine or butter
1 cup coconut
1 cup nuts
1 cup whipping cream
1 cup firmly packed brown sugar
1/2 teaspoon vanilla

Directions

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