Serves: 12
Total Calories: 421
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 Starlight Double-Delight Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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