Starlight Double-Delight Cake

Name: Starlight Double-Delight Cake
Prep time: 25 min
Total time: 2 h 10 min
Yield: 12
Ingredients: 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; 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

53 Ratings

11 Reviews

0 Questions

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.

By Pillsbury Kitchens

Updated December 2, 2005

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.