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Wednesday, Nov. 04, 2009

Starlight Double Delight cake kindles sweet memories of dad

QUESTION: When I saw that you were celebrating the 60th anniversary of the Pillsbury Bake-Off with readers’ favorite recipes, wonderful memories returned of my father and his baking. I still have the recipe booklet for the third contest with a copyright of 1952. I pulled it out this morning to locate the recipe for Starlight Double Delight, which won the first prize of $25,000 in the senior contest. My dad loved to bake this cake.

— Nita McCord, Macon

ANSWER: Helen Weston won the 1951 Grand Prize for this cake.

STARLIGHT DOUBLE DELIGHT CAKE

FOR FROSTING:

2 (3-ounce) packages cream cheese, softened

1/2 cup (1 stick) margarine or butter, softened

1/2 teaspoon vanilla

1/2 teaspoon peppermint extract

6 cups confectioners’ sugar

1/4 cup hot water

4 ounces semisweet chocolate, melted

FOR CAKE:

1/4 cup (1/2 stick) margarine or butter, softened

3 eggs

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup milk

Makes 12 servings.

In large bowl, combine cream cheese, margarine, vanilla and peppermint extract; beat until smooth. Add sugar alternately with hot water, beating until smooth. Add chocolate; blend well.

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

In another large bowl, combine 2 cups of the frosting mixture and the 1/4 cup margarine; blend well. Beat in eggs one at a time, beating well after each addition. Add the flour, baking soda, salt and milk; beat until smooth.

Pour batter evenly into pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool five minutes; remove from pans. Cool one hour or until completely cooled.

To assemble cake, place one layer, top side down, on serving plate. Spread with about one fourth of the remaining frosting. Top with second layer, top side up. Spread sides and top of cake with remaining frosting. Store in refrigerator.

QUESTION: I once had a recipe for rolled flank steak. Can you help?

— Gary D. Wahl

ANSWER: I’ve used this marinade successfully with simple grilled flank steak. If you’re going to stuff the steak, do so after the meat has marinated.

VERMOUTH MOLASSES MARINADE

1/2 cup dry vermouth

1/2 cup dark molasses

1/2 cup soy sauce

1 tablespoon lime or lemon juice

Makes 1 1/2 cups.

Mix vermouth, molasses and soy sauce; whisk in lime juice. Makes enough marinade for a 1 1/2 to 2-pound flank steak.

To use, make diagonal slits — not too deep — in the surface of the meat. Pour marinade on top, cover tightly and refrigerate at least four hours and preferably overnight. May also be used to marinate pork or chicken.

QUESTION: I’m interested in do-ahead breakfast recipes for holiday mornings. Does anyone have favorite recipes?”

— Karen, Miami Springs, Fla.

ANSWER: This recipe is from a new cookbook called “Glorious Grits” by Susan McEwen McIntosh (Oxmoor House, $22.95).

BREAKFAST GRITS AND SAUSAGE CASSEROLE

1/2 pound hot ground pork sausage

1 (8-ounce) package sliced fresh mushrooms

3/4 cup uncooked stone-ground grits

3/4 cup (3 ounces) shredded extra-sharp Cheddar cheese, divided

1/4 teaspoon ground thyme

2 large eggs, lightly beaten

Cooking spray

Makes four main-dish or six side-dish servings.

Cook sausage in a large skillet over medium-high heat until browned, stirring to crumble; remove from skillet. Add mushrooms to skillet and cook four minutes or until tender; set sausage and mushrooms aside.

Heat oven to 350 degrees. Bring three cups water and salt to a boil in a saucepan. Gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Remove from heat; stir in 1/2 cup of cheese and the thyme, sausage and mushrooms. Gradually stir in the eggs.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. (May be assembled to this point the night before and refrigerated.) Bake, uncovered, at 350 degrees for 35 minutes or until almost set. Sprinkle with additional 1/4 cup cheese and bake five more minutes or until mixture is set and cheese melts.

Contact Linda Cicero at lcicero@miamiherald.com