Starlight Double-Delight Cake (1951)
Submitted by dba3
This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minThe Starlight Double-Delight Cake has been wowing crowds since it won at the 1951 Pillsbury Bake-Off, and its clever trick still impresses today.
The genius is in the frosting. You make the frosting first: cream cheese, butter, peppermint and vanilla extracts, powdered sugar, and melted semisweet chocolate beaten into a silky, minty-chocolate spread. Then two cups of that frosting go directly into the cake batter along with more butter, eggs, flour, and milk.
So the cake and frosting share the same flavor DNA, creating a double hit of chocolate-mint in every single bite.
Two layers bake up moist and tender, then get generously coated with the remaining frosting. Store it in the fridge and let the flavors meld.
Kitchen Tips
- Make sure the cream cheese and butter are truly softened to room temperature for the smoothest frosting
- Beat the eggs into the batter one at a time so each one incorporates fully before the next goes in
- Do not overbake; pull the cakes when a toothpick comes out clean but the top still has a slight spring
- Refrigerate the finished cake for at least an hour before serving so the frosting firms up and slices cleanly
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour two 9 inch round cake pans.
In large bowl, combine cream cheese, ½ cup butter, vanilla and peppermint extracts; blend until smooth.
Add powdered sugar alternately with hot water, beating until smooth.
Blend in chocolate.
In another large bowl, combine 2 cup of the frosting mixture and ¼ cup butter; blend well.
Beat in eggs, one at a time, beating well after each addition.
Lightly spoon flour into measuring cup; level off.
Ad flour, baking soda, salt and milk; beat until smooth.
Pour batter evenly into greased and floured pans.
Bake at 350℉ (180℃) for 30 to 40 minutes or until toothpick inserted in the center comes out clean.
Cool 5 minutes; remove from pans.
Cool completely.
To assemble cake, place one layer, top side down, on serving plate; spread with about ¼ of frosting.
Top with second layer, top side up.
Spread sides and top of cake with remaining frosting.
Store in refrigerator.
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