STARLIGHT DOUBLE DELIGHT CAKE

This cake won the 1951 Pillsbury Bake-Off.

Frosting:

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

Cake:

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.

Pillsbury Photo