Starlight Double-Delight Cake
Helen Weston´s, Bake-Off Contest 03, 1951 Grand Prize winner uses a unique technique: a bit of mint flavored frosting is blended with the cake batter before it´s baked, yielding a superbly moist, rich chocolate cake from the frosting mixture.
Servings 2 9-inch Layers
Ingredients
Frosting Ingredients
- 2 3-oz. pkg. cream cheese, softened
- ½ cup margarine or butter softened
- ½ teaspoon vanilla
- ½ teaspoon peppermint extract
- 6 cups powdered sugar
- ¼ cup hot water
- 4 oz. semisweet chocolate melted
Cake Ingredients
- ¼ cup margarine or butter softened
- 3 unbeaten eggs
- 2 ¼ cups Pillsbury BEST® All Purpose or Unbleached Flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ¾ cup milk
Instructions
Frosting:
- In large bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.
Cake:
- Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
- In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans.
- Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- To assemble cake, place 1 layer, top side down, on serving plate. Spread with about 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.
Notes
For using Self-Rising flour, omit salt and soda.