Starlightdoubledelightcake Recipes

STAR FRUIT UPSIDE-DOWN CAKE

Steps:

• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
• For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
• For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
• Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
• Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.

STARLIGHT DOUBLE-DELIGHT CAKE

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.

STARLIGHT DOUBLE-DELIGHT CAKE

Steps:

• Heat oven to 350°F. 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 350°F. 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. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 1/2 cups and use 1 1/2 cups of frosting mixture in cake. Bake as directed above.Nutrition Per Serving: Calories 530 Protein 6g Carbohydrate 83g Fat 21g Sodium 540mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.