Saturday, February 25, 2012


This cake won the 1951 Pillsbury Bake-Off.

2 pkg (3-oz each) cream cheese, softened
1/2 cup margarine or butter, softened
1/2 tsp vanilla
1/2 tsp peppermint extract
6 cups (1 1/2 lbs) powdered sugar
1/4 cup hot water
4 ounces (4-squares) semi-sweet chocolate, melted
2 cups frosting, prepared as directed above
1/4 cup margarine or butter, softened
3 eggs
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp salt
3/4 cup milk

Preheat oven to 350 degrees. 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 the powdered sugar alternately with hot water, beating until smooth.  Blend in the 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.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, salt, and milk; beat until smooth.  Pour the batter evenly into the prepared pans.  Bake at 350 degrees for 30 to 40 minutes or until a toothpick inserted into the centers comes out clean.  Cool in pans for 5 minutes; remove from pans and 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.

12 servings.

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