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Starlight Double-Delight Cake

(52)
  13 reviews
  • 25 min prep time
  • 2 hr 10 min total time
  • 13 ingredients
  • 12 servings
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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.

Bake-Off® Contest 03, 1951
Helen Weston
La Jolla, California

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
550
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
8g
40%
Cholesterol
70mg
23%
Sodium
540mg
23%
Total Carbohydrate
83g
28%
Dietary Fiber
1g
4%
Sugars
65g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 3 1/2 Fruit; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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