Mardi Gras Party Cake

1.INGREDIENTS-2/3 cup butterscotch chips
-1/4 cup water
-2 1/4 cups Pillsbury BEST(R) 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
-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
-1 cup whipping cream
-1/4 cup firmly packed brown sugar
-1/2 teaspoon vanilla

NUTRITION INFORMATION

-Calories: 464 kcal
-Carbohydrates: 49 g
-Dietary Fiber: 1 g
-Fat: 27 g
-Protein: 5 g
-Sugars: 34 g

2.COOKING DIRECTIONS

-Heat oven to 350 degrees 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 degrees F for 20 to 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 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.

Yield: 16 servings

Related posts:

1. Carrot Cake
2. Buttermilk Cake with Strawberries
3. Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse
4. Chocolate Cluster-Peanut Butter Cake
5. Red Velvet Cake with Cream Cheese Ice Cream

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Posted by Sandy Bloom on Feb 25 2009. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry