Mardi Gras Cake
Description
Butterscotch, Pecans and Coconut in a delicious cake that is sure to turn heads and bring applause. This recipe was collected by my mother on a trip to New Orleans in 1988 from the hotel maid taking care of our room.
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add to shopping list Ingredients
3/4 cup butterscotch morsels
1/4 cup water
2 1/4 cup all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/4 cup Sugar
1/2 cup Shortening (may use 1/4 cup Shortening & 1/4 Cup Butter)
3 eggs (unbeaten)
1 cup buttermilk
0 Filling Ingredients
1 tbsp. Cornstarch
1/2 cup evaporated milk
1 Egg Yolk (beaten)
2 tbsp. butter
1 cup shredded coconut
1 to 3 tbsp. chopped pecans
0 Sea Foam Icing Ingredients
1/3 cup packed brown sugar
1 tbsp. Light Corn Syrup
1 egg white
1/4 tsp. cream of tartar
Preparation
Cake:
Melt butterscotch morsels in water in saucepan and let cool slightly. Sift together flour, salt, baking powder and baking soda and set aside. Combine sugar and shortening. Blend in eggs one at a time beating well after each addition. Blend in butterscotch. Mix well. Add dry ingredients alternating with buttermilk and beginning and ending with dry ingredients. Mix well on low speed. Pour batter into two 9-inch greased and floured cake pans. Bake at 375 degrees F for 25-30 minutes. Let cool and spread filling (see below) between layers and on top to within 1 inch of edges. Frost with Sea Foam icing (see below).
Butterscotch Filling:
Combine sugar and cornstarch in 2 qt. saucepan. Stir in evaporated milk and water along with butterscotch morsels and beaten egg yolk. Cook over medium heat, stirring constantly until thickened. Remove from heat. Add butter coconut, chopped pecans and stir until blended. Set aside and let cool. Then spread between layers and on top of cake to within about 1" of edge.
Sea Foam Icing:
Combine sugar, brown sugar, water and corn syrup in saucepan. Cook on medium heat until mixture forms a soft ball. Remove from heat. Beat egg white with cream of tartar until soft peaks form. Add syrup mixture to egg mixture in slow steady stream, beating constantly until thick enough to spread on cake. allow to cool until just warm and spread on cake. This will set up with about the consistency of Divinity fudge!
