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Mardis Gras Party Cake


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


  • 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 20-30 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 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. Sitr 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 edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator.