Mardi Gras Party Cake

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

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Servings 16

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( 48 ) Ratings

48 Ratings

5 Stars 18%

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Member Reviews ( 18 )

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Bake-Off® Contest 11, 1959

Eunice G. Surles

Lake Charles, Louisiana

ingredients 22
Prep Time 60 min
Total Time 3 hr 0 min

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

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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.

EXPERT TIPS

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Expert 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. 16 servings.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 450
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 11g, 11% ),
Cholesterol: 75mg; 75%;
Sodium: 300mg; 300%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 1g 1% Sugars 36g 36% ),
Protein: 6g; 6%

% 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.

Review & Comments

Write a Review

lamsden

report Posted Jun. 18, 2012 10:45 AM

I have eaten this cake for at least 50 years. My grandmother found the recipe in a magazine. I still have it, albeit it is really worn and falling apart. I make this cake for my family at least 4 times a year. We all love it!!!

OKMULGEE

report Posted May. 19, 2012 3:31 PM

THE BEST CAKE I HAVE EVER PUT IN MY MOUTH,I AM 59 YEARS OLD AND HAVE BEEN EATING THIS CAKE FOR 49 YEARS,

AuntyLinda

report Posted Feb. 21, 2012 9:23 PM

Tastes good made with chopped almonds, too.

tam212

report Posted Jan. 27, 2012 9:33 AM

My mother had the original 1959 bake off cookbook with this recipe. My mother made everything from scratch. Our birthdays were a special day and we got the cake we wanted. Coming from a family with 9 kids, this cake was requested by almost everyone of us as a favorite because it tastes so good. I would highly recommend it as the best cake ever.

sddiam

report Posted Sep. 7, 2011 10:08 PM

correction-Sea Foam Frosting 1/3 cups sugar 1/3 cup firmly packed brown sugar 1/3 cup water 1 Tbsp corn syrup 1 egg white 1/4 tsp. cream of tartar In a saucepan, combine water, sugar, brown sugar and corn syrup. Cook to softball (236 F). Meanwhile beat egg white and cream of tartar until stiff peaks form. While beating constantly, add the syrup to egg white in a slow, steady stream. Beat until thick enough to spread.