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Mardi Gras Party Cake

Mardi Gras Party Cake
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Let the good times roll with this scrumptious butterscotch/coconut-filled cake.

Prep Time:
1 Hr
Total Time:
3 Hr
Makes:
16 servings
Pillsbury Bake-Off
Eunice G. Surles
Lake Charles, LA
Bake-Off® Contest 11, 1959
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
Cake
2/3cup butterscotch chips
1/4cup water
2 1/4cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/4cups sugar
1teaspoon baking soda
1teaspoon salt
1/2teaspoon baking powder
1cup buttermilk*
1/2cup shortening
3eggs
Filling
1/2cup sugar
1tablespoon cornstarch
1/2cup half-and-half or evaporated milk
1/3cup water
1/3cup butterscotch chips
1egg, slightly beaten
2tablespoons margarine or butter
1cup coconut
1cup chopped nuts
Seafoam Cream
1cup whipping cream
1/4cup firmly packed brown sugar
1/2teaspoon vanilla
DIRECTIONS
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.
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.
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.
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.
5.In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
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.
High Altitude (3500-6500 ft)  Bake at 350°F. for 30 to 35 minutes. Cool 7 minutes; remove from pans. Cool completely.
High Altitude (3500-6500 ft)

Bake at 350°F. for 30 to 35 minutes. Cool 7 minutes; remove from pans. Cool completely.

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