Starlight Mint Cake Recipes
STARLIGHT MINT SURPRISE
Steps:
- Sift together the flour, baking soda, and salt
- Cream together the butter, brown sugar, and granulated sugar
- Add the eggs and beat until fluffy
- Add the vanilla and mix well
- Fold in the sifted flour mixture
- Stir in the mint chocolate chips
- Place on ungreased cookie sheet 2" apart
- Top with walnut halves
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°.
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STARLIGHT DOUBLE DELIGHT - GRANDMA'S CHOCOLATE CAKE
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- 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. Add chocolate; blend well.
- 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. Lightly spoon flour into measuring cup; level off. 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 1 hour or until completely cooled.
- 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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From pillsbury.com
- 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. Add chocolate; blend well.
- 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. Lightly spoon flour into measuring cup; level off. 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 1 hour or until completely cooled.
- 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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