I don’t know how this cake got its Mardi Gras name. It is an old recipe I got many years ago from an old childhood friend. I had never been to Mardi Gras and don’t believe she had either, at that time. Fifty years later, I still haven’t been to Mardi Gras and have no idea if she ever has. But if you like butterscotch, you will think our Mardi Gras cake is yummy!

HOOSIER-STYLE MARDI GRAS PARTY CAKE

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans. In a small saucepan melt the butterscotch chips in the water. Cool. Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:

1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans. Place one of the cake layers on the cake plate. Spread the filling to 1/2″ of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:

2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

Enjoy!

For more of Linda’s old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com. For more of her recipes for delicious desserts visit her at http://ladybugssweettreats.blogspot.com