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Mardi Gras Party Cake

MARDI GRAS PARTY CAKE
one four-layer 9-inch diameter cake 

This is Mardi Gras season in New Orleans, culminating with the huge celebration on Fat Tuesday, February 21, the day before the Christian religious season of Lent begins.

•  2½ cups sifted cake flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2/3 cup butterscotch pieces/chips
• ¼  cup water
• ½ cup shortening, at room temperature (see note)
• ¾ cup light brown sugar, firmly packed, or the equivalent of ¾ cup brown sugar in granulated sugar substitute
• ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
• 3 eggs, at room temperature, or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters
• 1 cup buttermilk or reduced-fat buttermilk, at room temperature
• Butterscotch Filling
• Old-Fashioned 7-Minute Icing

 
Sift together the first 4 ingredients; set aside.   

In the top of a double boiler, melt butterscotch pieces/chips in 1/4 cup water over very hot water; cool. (May also melt butterscotch pieces/chips in 1/4 cup water in a small glass bowl loosely covered with plastic wrap in a microwave oven set at a low power for 1 to 2 minutes or until pieces are melted; add additional micro-waving time in increments of 30 seconds so as not to burn butterscotch pieces/chips.)   

In a large bowl, cream shortening thoroughly; gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add cooled melted butterscotch mixture, beating until smooth.  Alternately add flour mixture and buttermilk, starting and ending with dry ingredients, mixing well. Spoon batter into two lightly greased and floured 9-inch diameter layer cake pans, dividing evenly.  Bake in a preheated moderate oven (350 degrees F.) for 25 to 30 minutes or until a cake tester inserted in the center of the cake layers comes out clean.  Cool in pans for 5 minutes, then turn out cake layers onto wire racks to finish cooling. 

With a sharp serrated knife, cut each cake layer in half horizontally, forming 4 thin cake layers.  Arrange a cake layer on a serving plate; top with one-third of the Butterscotch Filling.  Repeat process twice; top with 4^th cake layer.  Evenly spread top and sides of cake with hot Old-Fashioned 7-Minute Icing. (You will need to work quickly with the frosting because it sets up fast.) 

Note: May reduce shortening to ¼ cup; add ¼ cup Smucker's Shortening & Baking Replacement. 

Note: No time to bake?  Prepare an 18.25-ounce package butterscotch cake mix according to package directions.  Continue preparation as previously directed in recipe.  
 

Butterscotch Filling:

• ½ cup light brown sugar, firmly packed
• 1 tablespoon corn starch
• ½ cup evaporated milk or reduced-fat evaporated milk
• 1/3 cup water
• 1/3 cup butterscotch pieces/chips
• 1 egg yolk, or the equivalent of ½ egg in egg substitute, (i.e., Egg Beaters)
• 2 tablespoons butter or margarine
• 1 cup flaked coconut (optional)
• 1 cup chopped pecans or English walnuts (optional)
   

In a medium heavy saucepan, combine brown sugar and corn starch, mixing well.  Gradually stir in evaporated milk and water, forming a smooth paste.  Stir in butterscotch pieces/chips and egg yolk; cook, stirring constantly, over low heat until thickened and bubbly hot.  Remove from heat; stir in butter, blending well; stir in coconut and nuts, if desired. 
 

Old-Fashioned 7-Minute Icing:
fills and frosts top and sides of one round 8 or 9-inch layer cake

• 2 egg whites, at room temperature
• 1½ cups sugar
• 1/3 cup water
• 2 tablespoons light corn syrup
• Pinch of salt
• 1 teaspoon vanilla extract

 
Combine all ingredients, except vanilla in the top of a double boiler over boiling water.  Beat rapidly at high speed of an electric mixer for 5 to 7 minutes, or until mixture forms stiff peaks.  Remove from heat and beat in vanilla.  Frost cake immediately as icing set up fast.

Note: For 1½ recipes use 3 egg whites, 2 1/4 cups sugar, ½ cup water, 3 tablespoons light corn syrup, pinch of salt, and 1½ teaspoons vanilla.