Let the good times roll with this scrumptious butterscotch chip and coconut-filled cake with Seafoam Cream Frosting. This Mardi Gras Party Cake was submitted in the Pillsbury Bake-Off® Contest of 1959 by Eunice Surles of Lake Charles, Louisiana.

Mardi Gras Party Cake

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 eggs

 

Filling:
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 nuts

 

Seafoam Cream:
1 cup whipping cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract

1. Heat oven to 350°F (175°C). Generously grease and flour two 9-inch round cake pans.
2. In small saucepan over low heat, melt 2/3 cup butterscotch chips in 1/4 cup water, stirring until smooth. Cool slightly.
3. In large bowl, combine flour, remaining cake ingredients and cooled butterscotch mixture at low speed until moistened; beat 3 minutes at medium speed. Pour batter into prepared pans.
4. Bake for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pans. Cool completely.
5. 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 butter, coconut and nuts; cool slightly.
6. In small bowl, beat whipping cream until soft peaks form. Gradually add brown sugar and vanilla, beating until stiff peaks form.
7. 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.

Makes 16 servings.

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