Starlight Double-Delight Cake

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.

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Servings 12

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58 Ratings

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Bake-Off® Contest 03, 1951

Helen Weston

La Jolla, California

ingredients 13
Prep Time 25 min
Total Time 2 hr 10 min

Ingredients

Frosting

2: (3-oz.) pkg. cream cheese, softened

1/2: cup margarine or butter, softened

1/2: teaspoon vanilla

1/2: teaspoon peppermint extract

6: cups powdered sugar

1/4: cup hot water

4: oz. semisweet chocolate, melted

Cake

1/4: cup margarine or butter, softened

3: eggs

2: cups Pillsbury BEST® All Purpose or Unbleached Flour

1 1/2: teaspoons baking soda

1: teaspoon salt

3/4: cup milk

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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.