Mardi Gras Party Cake Food
MARDI GRAS PARTY CAKE
Let the good times roll with this scrumptious butterscotch/coconut-filled cake.
Provided by Pillsbury Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 22
Steps:
- 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.
- 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.
- 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.
- 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.
- In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
- 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.
Nutrition Facts : Calories 450, Carbohydrate 51 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1/16 of Recipe, Sodium 300 mg, Sugar 36 g
MARDI GRAS PARTY CAKE
Eunice Surles won the Bake-Off for her delicious butterscotch and coconut filled Mardi Gras cake. This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1959.
Provided by gailanng
Categories Dessert
Time 3h
Yield 14 serving(s)
Number Of Ingredients 22
Steps:
- For the cake:.
- Heat oven to 350 degrees 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.
- 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.
- 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.
- For the 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. Remove from heat. Stir in margarine or butter, coconut and nuts; cool slightly.
- For the seafoam cream:.
- In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
- To Assemble:.
- 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.
Nutrition Facts : Calories 550.8, Fat 29.2, SaturatedFat 13.4, Cholesterol 80.3, Sodium 417, Carbohydrate 67.5, Fiber 2.4, Sugar 47.5, Protein 7.4
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