Recipe By : Helen Weston - La Jolla, CA
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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FROSTING
2 (3 oz) pkg cream cheese -- softened
1/2 cup margarine or butter -- softened
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
6 cups powdered sugar
1/4 cup hot water
4 ounces semi-sweet chocolate -- melted
CAKE
1/4 cup margarine or butter -- softened
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
Heat oven to 350F. Grease and flour two 9-inch round cake pans. In large
bowl, combine cream cheese, 1/2 cup margarine, vanilla and peppermint
extract; blend until smooth. Add powdered sugar alternately with hot water,
beating until smooth. Blend in chocolate. 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. Add flour, baking soda, salt
and milk; beat until smooth. Pour batter evenly into greased and floured
pans. Bake at 350F for 30-40 minutes or until toothpick inserted in center
comes out clean. Cool 5 minutes; remove from pans. Cool completely. 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.
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NOTES : Bake-Off Contest 3, 1951 Grand Prize Winner
"Pillsbury Best of the Bake-Off Cookbook"
Per Serving:
Calories 530; Protein 6g; Carbohydrate 83g; Fat 21g; Sodium 540mg
