Starlight Double-Delight Cake (1951) Recipe - Cooking Index
Starlight Double-Delight Cake (1951) Recipe - Cooking Index
| Frosting | ||
| 6 oz | 170g | Cream cheese - softened |
| 1/2 cup | 99g / 3.5oz | Butter - softened |
| 1/2 teaspoon | 2.5ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Peppermint extract |
| 6 cups | 1188g / 41oz | Powdered sugar |
| 1/4 cup | 59ml | Hot water |
| 4 oz | 113g | Semi-sweet chocolate - melted |
| Cake | ||
| 2 cups | 474ml | Frosting - prepared as dir'd. |
| 1/4 cup | 49g / 1.7oz | Butter - softened |
| 3 | Eggs | |
| 2 cups | 125g / 4.4oz | Flour |
| 1 1/2 teaspoons | 7.5ml | Baking soda |
| 1 teaspoon | 5ml | Salt |
| 3/4 cup | 177ml | Milk |
Heat oven to 350F. Grease and flour two 9 inch round cake pans.
In large bowl, combine cream cheese, 1/2 cup butter, vanilla and peppermint extracts; blend until smooth. Ad powdered sugar alternately with hot water, beating until smooth.
Blend in chocolate.
In another large bowl, combine 2 cup of the frosting mixture and 1/4 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 350F 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 1/4 of frosting.
Top with second layer, top side up. Spread sides and top of cake with remaining frosting.
Store in refrigerator.
Source:
Molly Sherman "The Passover Feast II"
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