Double Delight Cake

This chocolate cake recipe originated about 60 years ago as it goes back to the 1950's. It's interesting because you mix up the 'frosting' first, reserve half of it to actually be used as frosting, but then add more ingredients to the rest of it which becomes the cake. Kind of neat!

I had forgotten all about this recipe until just recently and couldn't wait to post it on the website. I'm sure it will bring back a lot of memories for readers of that cake 'grandma' used to make!

Double Delight Cake

6 oz. cream cheese
1/2 c shortening
1/2 t vanilla
1/2 t peppermint oil
6 c powdered sugar, divided
1/4 c hot water
4 squares (4 oz.) unsweetened chocolate, melted
2 1/2 c flour
1 1/2 t baking soda
1 t salt
1/4 c shortening
3 eggs
3/4 c milk

Beat the cream cheese, shortening, vanilla and peppermint extract together until smooth and fluffy. Beat in 3 cups of powdered sugar, the hot water, the rest of the sugar and the melted chocolate. Reserve 2 cups of this mixture.

Sift together flour, soda and salt, set aside. Combine shortening and the remaining chocolate mixture, beat and blend eggs, 1 at a time. Beat an additional 1 minute. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.

Pour into 2 well-greased and lightly floured 9-inch round pans. Bake at 350 degrees for 30 to 35 minutes. Cool and frost with reserved chocolate frosting.Print Friendly and PDF