Mardis Gras Party Cake

5 from 4 votes

What’s unique about this cake is the first ingredient – butterscotch chips. Have you ever had butterscotch flavored cake? It’s very good!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 25

Inactive Time 1 40

Total Time 2 25

Servings servings

Calories 687kcal

Author Lise Sullivan Ode

Ingredients

Cake

⅔ cup butterscotch chips
¼ cup water
2 ¼ cups Pillsbury BEST® All Purpose or Unbleached Flour
1 ¼ cups sugar
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup buttermilk
½ cup shortening
3 large eggs

Filling

½ cup sugar
1 tablespoon cornstarch
½ cup half-and-half or evaporated milk
⅓ cup water
⅓ cup butterscotch chips
1 large egg slightly beaten
2 tablespoons butter
1 cup coconut
1 cup chopped nuts

Whipped Cream Topping

1 cup whipping cream
¼ cup firmly packed brown sugar
½ teaspoon vanilla

Instructions

Heat oven to 350°F. Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt ⅔ cup butterscotch chips in ¼ 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 20-30 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 ½ cup sugar and cornstarch; stir in half-and-half, ⅓ cup water, ⅓ cup butterscotch chips and 1 egg. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Sitr in butter, 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 ½ inch edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator.

Notes

Add an extra Mardi Gras touch with green sprinkles, yellow sprinkles and purple sprinkles (or sanding sugar) on top - the traditional Mardi Gras colors.

Storing cake: If you cut slices to store your cake so it doesn't take up so much space in your fridge, simply wrap each slice in plastic wrap to keep it fresh and from drying out!

Nutrition