Tuesday, Nov. 10, 2009

Bake-Off winner from 1951 uses frosting in the cake batter

Celebrating the 60th anniversary of the Pillsbury Bake-Off, this recipe from Helen Weston won the 1951 Grand Prize. Starlight Double Delight earned her $25,000.

Helen used an unusual technique, blending some of the frosting into the batter, which yields a very moist and rich cake.

If you are not a mint fan, you can use vanilla or almond flavoring.

STARLIGHT DOUBLE DELIGHT

Frosting:

2 (3-ounce) packages cream cheese, softened

1/2 cup (1 stick) margarine or butter, softened

1/2 teaspoon vanilla

1/2 teaspoon peppermint extract

6 cups confectioners' sugar

1/4 cup hot water

4 ounces semisweet chocolate, melted

Cake:

1/4 cup (1/2 stick) margarine or butter, softened

3 eggs

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup milk

Frosting: In large bowl, combine cream cheese, margarine, vanilla and extract; beat until smooth. Add sugar alternately with hot water, beating until smooth. Add chocolate; blend well.

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

In another large bowl, combine 2 cups of the frosting mixture and the 1/4 cup margarine; blend well. Beat in eggs 1 at a time, beating well after each addition. Add the flour, baking soda, salt and milk; beat until smooth.

Pour batter evenly into prepared pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

To assemble cake, place 1 layer, top side down, on serving plate. Spread with about one fourth of the remaining of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator. Makes 12 servings.