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Mardi Gras Party Cake

Mardi Gras Party Cake

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


  • 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 extract


  1. Heat oven to 350 degrees F. Generously grease and flour two 9-inch round cake pans.**
  2. Cake: In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.
  3. Lightly spoon flour into measuring cup; level off.
  4. 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.
  5. Pour batter into greased and floured pans.
  6. Bake at 350 degrees F for 20 to 30 minutes or until a wooden pick inserted in center comes out clean.
  7. Cool for 10 minutes; remove from pans. Cool for 30 minutes or until completely cooled.
  8. Filling: 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.
  9. Remove from heat. Stir in margarine, coconut and nuts; cool slightly.
  10. Seafoam Cream: In small bowl, beat whipping cream until soft peaks form.
  11. Gradually add brown sugar and vanilla, beating until stiff peaks form.
  12. Assembly: Place 1 cake layer, top side down, on serving plate.
  13. 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.
  14. Refrigerate for at least 1 hour before serving.
  15. Store in refrigerator.

prep time 60 min | cook time: 30 min | servings 16

* To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1 cup.

** Cake can be baked in 13 x 9-inch pan. Grease bottom only of pan. Bake at 350 degrees F for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture. Serve topped with Seafoam Cream.

Nutrition Facts Serving Size: 1/16 of Recipe Calories 450 Calories from Fat 230 Total Fat 25g Saturated Fat 1g Cholesterol 75mg Sodium 300mg Total Carbohydrate 51g Dietary Fiber 1g Sugars 36g Protein 6g

% Daily Value*: Vitamin A 8% Vitamin C 0% Calcium 6% Iron8%

Exchanges: 2 Starch; 1 1/2 Fruit; 4 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Bake-Off® Contest 11, 1959, Eunice G. Surles, Lake Charles, Louisiana

Recipe and photo credit (used with permission): Pillsbury

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