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4 ratings

Mardi Gras Party Cake

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1959

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.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

 

Ingredients

For the cake

  • 2/3 Cups butterscotch chips
  • 1/4 Cup water
  • 2 1/4 Cups Pillsbury BEST All Purpose or Unbleached Flour
  • 1 1/4 Cup sugar
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1/2 Teaspoon baking powder
  • 1 Cup buttermilk*
  • 1/2 Cup shortening
  • 3 eggs

for the filling

  • 1/2 Cup sugar
  • 1 Tablespoon cornstarch
  • 1/2 Cup half-and-half or evaporated milk
  • 1/3 Cup water
  • 1/3 butterscotch chips
  • 1 egg, slightly beaten
  • 2 Tablespoons margarine or butter
  • 1 Cup coconut
  • 1 Cup nuts

For the seafoam cream

  • 1 Cup whipping cream
  • 1 Cup firmly packed brown sugar
  • 1/2 Teaspoon vanilla

Directions

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.

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, 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 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.