Starlight Double-Delight Cake

Prep 25 min
Total 2 hr 10 min
Ingredients 13
Servings 12

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. MORE+ LESS-

By Pillsbury Kitchens

Updated December 2, 2005

Bake-Off® Contest 03, 1951

Helen Weston

La Jolla, California

Ingredients

Frosting

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

1/2

cup margarine or butter, softened

1/2

teaspoon vanilla

1/2

teaspoon peppermint extract

cups powdered sugar

1/4

cup hot water

oz. semisweet chocolate, melted

Cake

1/4

cup margarine or butter, softened

eggs

cups Pillsbury BEST® All Purpose or Unbleached Flour

1 1/2

teaspoons baking soda

teaspoon salt

3/4

cup milk

Steps

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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.