I had the original recipe book from 1959 and made the cake many times. I lost the book somehow in one of my many moves and have looked for the recipe for years and have haunted garage sales looking for the original book.  I have tried the recipe that is on the site and I think it is the same one that is published in a collection of bakeoff winners....but it is definitely not the original recipe.  The original cake had more body and there was a cooked frosting recipe in addition to the whipped cream one.  I would much apppreciate a copy if anyone has the original recipe. Thanks.

Fran Roach

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Fran  check out this website.  It has a recipe for the cake and cooked frosting;

http://www.agweek.com/articles/?id=825&article_id=75896&property_id=40

Just confirmed with the kitchens: 

Mardi Gras Party Cake

 
Eunice G. Surles,   Lake Charles, Louisiana
Bake-Off® Contest 11, 1959 Grand Prize Winner
 
The Louisiana widow who created her new version of a favorite Southern caramel cake added her own rich butterscotch-nut filling and topping. A fluffy seafoam cream frosting adds the final party touch.


CAKE
2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups Pillsbury BEST® all-purpose 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
 
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. In large bowl, combine flour, remaining cake ingredients and cooled butterscotch mixture 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 completely.
 
In medium saucepan, combine 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.
 
Yield‑ 16 servings
 
*Tips: To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1 cup.
**Cake can be baked in 13x9-inch pan. Grease bottom only of pan. Bake at 350°F for 30 to 35 minutes or until toothpick inserted. in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture. Serve topped with seafoam cream.
 
Yield: 16 servings
 
High Altitude‑Above 3,500 feet: Bake at 350°F for 30 to 35 min­utes. Cool 7 minutes; remove from pans. Cool completely.
 
Nutrition Per Serving: Calories 440; Protein 6g; Carbohydrate 51g; Fat 25g; Sodium 300mg.
 
 
SEAFOAM FROSTING included in original recipe instead of Seafoam Cream:           Combine in saucepan 1/3 cup sugar, 1/3 cup firmly packed brown sugar, 1/3 cup water and 1 tablespoon corn syrup. Cook until a little syrup dropped in coldwater forms a soft ball (236°F.)  Meanwhile, beat 1 egg white with1/4 teaspoon cream of tartar until stiff peaks form. Add syrup to egg white in slow, steady stream, beating constantly until thick enough to spread. 

Hi Fran,

I am writing to tell you that the original book with the copyright date 1959 was just repreinted and is selling in bookstores now! My mom has the original and the books are identical!  Grab one while you can! 

Robin