Mardi Gras Party Cake

(48)
18 reviews.
  • 60 min prep time
  • 3 hr 0 min total time
  • 22 ingredients
  • 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 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

Directions

  1. 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. 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. 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. 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. 5 In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
  6. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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