Starlight Double-Delight Cake

Helen Weston s 1951 Grand Prize winner uses a unique technique: some of the frosting is blended with the cake batter before it's baked, yielding a superbly moist, rich cake.

Frosting:
2 (3-ounces) package 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 chocolate, melted

Cake :
1/4 cup butter or margarine, softened
3 eggs
2 cups Pillsbury BEST All Purpose or Unbleached Flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk

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

In large bowl, combine cream cheese, 1/2 cup margarine, vanilla extract and peppermint extract; blend until smooth. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.

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 batter evenly into greased and floured pans.

Bake at 350 degrees F for 30 to 40 minutes or until wooden pick 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 1/4 of frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.

High Altitude Instructions: Increase flour to 2 1/2 cups; use 1 1/2 cups of frosting mixture in cake. Bake as directed above.

Source: Pillsbury.com