We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Starlight Double-Delight Cake

(52)
  13 reviews
  • 25 min prep time
  • 2 hr 10 min total time
  • 13 ingredients
  • 12 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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
65%
Protein
6g
6%
% 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.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved