The best delicious Mardi Gras Party Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mardi Gras Party Cake recipe today!
Hello my friends, this Mardi Gras Party Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mardi Gras Party Cake is amazingly delicious, and addictive, everyone will be asking for more Mardi Gras Party Cake.
What Makes This Mardi Gras Party Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mardi Gras Party Cake.
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–CAKE–
2/3 c Butterscotch chips,
1/4 c Water,
2 1/4 c All-purpose flour,
1 1/4 c Sugar,
1 ts Baking soda,
1 ts Salt,
1/2 ts Baking powder,
1 c Buttermilk,
1/2 c Shortening,
3 Eggs,
FILLING
1/2 c Sugar,
1 tb Cornstarch,
1/2 c Half and half,
1/3 c Water,
1/3 c Butterscotch chips,
1 Egg, slightly beaten
2 tb Butter or margarine,
1 c Coconut,
1 c Chopped nuts,
SEAFOAM CREAM
1 c Heavy cream,
1/4 c Brown sugar, packed,
1/2 ts Vanilla extract,
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, remaining cake
ingredients and cooled butterscotch mixture at low speed until moistened;
beat 3 minutes at medium speed. Pour batter into greased and floured pans.
Bake at 350 F. for 20 to 30 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans. Cool completely.
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. 16 servings.
TIPS: * To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice
plus milk to make 1 cup.
** Cake can be baked in 13×9-inch pan. Grease bottom only of pan. Bake at
350?F for 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool completely. Spread top of cooled cake with filling mixture.
Serve topped with seafoam cream.
16 servings.
HIGH ALTITUDE – Above 3500 Feet: Bake at 350?F for 30 to 35 minutes. Cool 7
minutes; remove from pans. Cool completely.
Yields
16 Servings
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