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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.



  • 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


  • 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

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  1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
  2. In large bowl, combine cream cheese, 1/2 cup margarine, vanilla extract and peppermint extract; blend until smooth.
  3. Add powdered sugar alternately with hot water, beating until smooth. Add chocolate; blend well.
  4. In another large bowl, combine 2 cups of the frosting mixture and 1/4 cup margarine; blend well.
  5. Beat in eggs 1 at a time, beating well after each addition.
  6. Lightly spoon flour into measuring cup; level off.
  7. Add flour, baking soda, salt and milk; beat until smooth.
  8. Pour batter evenly into greased and floured pans.
  9. Bake at 350 degrees F for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
  10. Cool for 5 minutes; remove from pans.
  11. Cool for 1 hour or until completely cooled.
  12. To assemble cake, place 1 layer, top side down, on serving plate.
  13. Spread with about 1/4 of frosting.
  14. Top with second layer, top side up.
  15. Spread sides and top of cake with remaining frosting.
  16. Store in the 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.

Recipe credit: Pillsbury.