How To make Starlight Double Delight Cake (1951)
FROSTING: 6 oz Cream cheese, softened
1/2 c Butter, softened
1/2 t Vanilla
1/2 t Peppermint extract
6 c Powdered sugar
1/4 c Hot water
4 oz Semi-sweet chocolate, melted
CAKE: 2 c Frosting, prepared as dir'd.
1/4 c Butter, softened
3 Eggs
2 c Flour
1 1/2 t Baking soda
1 t Salt
3/4 c Milk
Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In large bowl, combine cream cheese, 1/2 c 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 c of the frosting mixture and 1/4 c 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 350 degrees 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.
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Deeper Insights into the Illuminati Formula 1 of 4 FRITZ SPRINGMEIER and CISCO WHEELER
Greetings Friends, I unlisted this long video. Please see the podcast series for it by the same name on this @sdbiblestudychurch. The podcast series of the book has better fidelity to the authors and is easier to make progress on. Peace and best regards, Alan.
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Alan Lewis Silva was born in Ridgecrest, California in 1983. He is a California author of six books: Two Essene Gospels (2023), Early Christianity Unveiled (2022), Keys to the Hebrew Alphabet and Numbers (2021), Claims of Identity (2018), New Century Poems (2017), and Musical Shadows (2016). Alan has published numerous books about individual choice, human rights, spirituality, and Christianity. Alan is the minister of Sdbiblestudy Church ( an online Bible study church he began in 2016. Before that and today, Alan is a singer-songwriter of original music, having published (words and music) more than 400 lyrically oriented songs (see Alan has published hundreds of educational and creative arts videos on Odysee ( His main bookstore landing page is located at
Retro-Cooking Wednesday * 1951 Pillsbury Bake Off - Starlight Double-Delight Cake
Hello Welcome to my Channel!
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Today we are making Helen Weston’s winning recipe Starlight Double Delight Cake.
Mrs. Weston’s cake is a “brand new idea in cake-making.” In preparing the cake, Mrs. Weston first made a rich, chocolate cream cheese frosting, saved half of it for frosting the cake, and put the other half into the cake batter. Pillsbury says this “saves making frosting after the cake is cool – it’s all ready.” The cake is lovely, with a subtle mint flavor from mint extract.
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 oz. semisweet chocolate, melted
Cake
1/4 cup margarine or butter, 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
I honestly though we were making
French Silk Chocolate Pie from Mrs. K.E. Cooper, this recipe has made it to the hall of fame. (Maybe some other time)
Stay Retro my Friends!
#pillsbury #retrorecipe #retrocooking #cookwithme #madewithlove #bakeoff #winner #starlight #chocolove #chocolatecake #1951 #doubledecker #retrocookingwednesday
CHOCOLATE MARBLE BARS! 3rd Pillsbury Bake Off - Vintage Cookbook Review and Recipes
Welcome to my vintage cookbook YouTube channel!
Today I'm reviewing and cooking from 100 Prize Winning Recipes from Pillsbury's 3rd Grand National $100,000 Recipe and Baking Contest (aka the Pillsbury Bake Off). I've chosen the 2nd prize winning recipe from this book - Chocolate Marble Bars.
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CHOCOLATE MARBLE BARS
2c flour
1t baking bowder
1/2t salt
3/4c shortening
1/2c sugar
1c packed brown sugar
3 eggs
2T milk
1c shredded coconut
1t vanilla
TOPPING
2oz unsweetened chocolate
1/4c sugar
1/3c hot water
Pre-heat oven to 375.
Sift together flour, baking powder, and salt.
Melt chocolate, sugar, and hot water in a double boiler. Set aside.
Cream shortening and gradually add sugar. Add brown sugar creaming well. Add eggs and milk, beat well. Gradually blend in dry ingredients; mix thoroughly. Add shredded coconut and vanilla and blend until incorporated. Spread batter in a well greased 15 x 10 or 2 - 9x9 pans.
Pour chocolate mixture in a thin stream over batter in pan in a close diagonal pattern. Cut through batter with a knife in the opposite direction to create marbled effect. Bake at 375 for 25 to 30 minutes. Cool and cut into squares.
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