Let the good times roll with this scrumptiousbutterscotch chip and coconut-filled cake with Seafoam CreamFrosting. This Mardi Gras Party Cake was submitted in the PillsburyBake-Off® Contest of 1959 by Eunice Surles of Lake Charles,Louisiana.
Recipe: Mardi Gras PartyCake
Cake:2/3 cup butterscotch chips 1/4 cup water 2 1/4 cups all-purpose flour 1 1/4 cups granulated sugar 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup buttermilk* 1/2 cup vegetable shortening 3 large eggsFilling: 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 cup half-and-half or evaporated milk 1/3 cup water 1/3 cup butterscotch chips 1 large egg, slightly beaten 2 tablespoons butter or margarine 1 cup sweetened flaked coconut 1 cup chopped nutsSeafoam Cream: 1 cup whipping cream 1/4 cup firmly packed brown sugar 1/2 teaspoon vanilla extract
Heat oven to 350°F (175°C). Generouslygrease and flour two 9-inch round cake pans.
In small saucepan over low heat, melt2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth.Cool slightly.
In large bowl, combine flour, remainingcake ingredients and cooled butterscotch mixture at low speeduntil moistened; beat 3 minutes at medium speed. Pour batterinto prepared pans.
Bake for 20 to 30 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes on wirerack; remove from pans. Cool completely.
In medium saucepan, combine 1/2 cup sugarand cornstarch; stir in half-and-half, 1/3 cup water, 1/3 cupbutterscotch chips and 1 egg. Cook over medium heat until mixturethickens, stirring constantly. Remove from heat. Stir in butter,coconut and nuts; cool slightly.
In small bowl, beat whipping cream untilsoft peaks form. Gradually add brown sugar and vanilla, beatinguntil stiff peaks form.
To assemble cake, place 1 cake layer,top side down, on serving plate. Spread with half of fillingmixture. Top with second layer, top side up; spread remainingfilling on top to within 1/2-inch of edge. Frost sides and topedge of cake with Seafoam Cream. Refrigerate at least 1 hourbefore serving. Store in refrigerator.
Makes 16 servings.
*To substitute for buttermilk, use 1 teaspoonvinegar or lemon juice plus milk to make 1 cup.
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