Best Starlight Mint Cake Recipes
STARLIGHT MINT SURPRISE COOKIES
These cookies won $10,000 for Miss Laura Rott from Naperville, Illinois in a long ago Pillsbury Baking Contest. I can remember my mother making them for us and how good they were. I still have the original recipe that my mother used and since the paper is becoming a little brittle, I'm going to copy it here so I won't damage the original.
Provided by Irish Rose
Categories Dessert
Time 25m
Yield 4 1/2 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda and salt and set aside.
- Cream together the butter and Crisco.
- Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
- Blend in the dry ingredients and mix well.
- Chill dough.
- Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
- Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
- Place on ungreased baking sheet about 2 inches apart.
- Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.
STARLIGHT DOUBLE-DELIGHT CAKE
This cake won the $25,000 first prize in the Pillsbury BAKE-OFF contest in 1951, for the most inventive chocolate cake!
Provided by Sharon123
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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 to 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.
- Yield: 12 servings High Altitude: Above 35000 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake.
- Bake as directed above.
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