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Starlight Double-Delight Cake

Starlight Double-Delight Cake
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Helen Weston´s 1951 Grand Prize winner uses a unique technique: some of the frosting is blended with the cake batter before it´s baked, yielding a superbly moist, rich cake.

Prep Time:
25 Min
Total Time:
2 Hr 10 Min
Makes:
12 servings
Pillsbury Bake-Off
Helen Weston
La Jolla, CA
Bake-Off® Contest 03, 1951
-$25,000 GRAND PRIZE WINNER
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INGREDIENTS
Frosting
2(3-oz.) pkg. cream cheese, softened
1/2cup margarine or butter, softened
1/2teaspoon vanilla
1/2teaspoon peppermint extract
6cups powdered sugar
1/4cup hot water
4oz. semisweet chocolate, melted
Cake
1/4cup margarine or butter, softened
3eggs
2cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/2teaspoons baking soda
1teaspoon salt
3/4cup milk
DIRECTIONS
1.Heat oven to 350°F. Grease and flour two 9-inch round cake pans. 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.
2.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.
3.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.
4.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.
High Altitude (3500-6500 ft)  Increase flour to 2 1/2 cups; use 1 1/2 cups of frosting mixture in cake. Bake as directed above.
High Altitude (3500-6500 ft)

Increase flour to 2 1/2 cups; use 1 1/2 cups of frosting mixture in cake. Bake as directed above.

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