STARLIGHT DOUBLE-DELIGHT CAKE
Makes 12 servings. A 1951 Pillsbury Bake-Off winner.
Frosting:
2 (3-ounce) packages cream cheese, softened
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
6 cups powdered sugar
1/4 cup hot water
4 ounces semisweet baking chocolate, melted
Cake:
1/4 cup butter or margarine, softened
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
HEAT oven to 350 degrees. Grease 2 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cream cheese, 1/2 cup butter, the vanilla and peppermint extracts with electric mixer on medium speed until smooth. Alternately add powdered sugar and hot water, beating until smooth. Beat in chocolate until well blended.
BEAT 2 cups of the frosting mixture and 1/4 cup butter in a large bowl on medium speed until well blended. Add 1 egg at a time, beating well after each addition. On low speed, beat in flour, baking soda, salt and milk until smooth. Pour batter evenly into pans.
BAKE 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely, about 1 hour.
PLACE 1 cake 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 cake in refrigerator.
NOTE: At high altitude (3,500-6,500 feet), increase flour to 2 1/2 cups; use 1 1/2 cups of frosting mixture in cake.
See more unique wedding cake recipes and pictures here!
No comments:
Post a Comment