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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Starlight Double-Delight Cake |
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Serves: 12 Print this RecipeHelen Weston - La Jolla, California Bake-Off® Contest 3, 1951 Grand Prize Winner In this unique cake, part of the frosting mixture is used in the cake for a peppermint and chocolate taste treat. FROSTING 2 (3-ounce) packages cream cheese, softened 1/2 cup margarine or butter, softened 1/2 teaspoon vanilla extract 1/2 teaspoon peppermint extract 6 cups powdered sugar 1/4 cup hot water 4 ounces semisweet baking chocolate melted CAKE 1/4 cup margarine or butter, softened 3 eggs 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 3/4 cup milk 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. Blend in chocolate. 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. Add flour, baking soda, salt and milk; beat until smooth. Pour batter evenly into greased and floured pans. 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 completely. 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. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake. Bake as directed above. Nutrition Per Serving: Calories 530; Protein 6g; Carbohydrate 83g; Fat 21g; Sodium 540mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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