Mardi Gras Party Cake

By emp1438

Ingredients

• Cake
• 2/3 cup butterscotch chips
• 1/4 cup water
• 2 1/4 cups 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

Details

Servings 16
Preparation time 60mins
Cooking time 180mins
Adapted from pillsbury.com

Preparation

Step 1

Preheat 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 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.