 |
 |
 |
| Mardi Gras Party Cake! |
 |
| This Is An Old Favorite Of Mine! |
| Jaoledia |
 |
| Heat oven to 350 F. Generously grease and flour two 9-inch round cake pans. In small saucepan over low heat, melt 1/3 cup butterscotch chips in � 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 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooked. In medium saucepan, combine � cup sugar and cornstarch; stir in half and half, &1/3 cup water, 1/3 cup butterscotch 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, topside down, on serving plate. Spread with half of filling mixture. Top with second layer, top side up; spread remaining filling on top to within � inch of edge. Frost sides and top edge of cake with seafoam cream. Refrigerate at least 1 hour before serving. Store in refrigerator. |
|
| Mardi Gras Party Cake Cake: 2/3 cup butterscotch chips � cup water 2 � cups all purpose or unbleached flour 1 � cups sugar 1 teaspoon baking soda 1 teaspoon salt � teaspoon baking powder 1 cup buttermilk � cup shortening 3 eggs Filling: � cup sugar 1 teaspoon cornstarch � cup half and half cream 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 � cup firmly packed brown sugar � teaspoon vanilla extract |