New Starlight Cake Betty Crocker Food

STARLIGHT YELLOW CAKE

Steps:

• 1. Preheat oven to 350 F.
• 2. Grease bottom and sides of a rectangular pan, 13 X 9-inches, 2 round pans, 9 X 1 ½ -inches, or 3 round pans, 8 X 1 ½-inches with shortening and lightly flour.*(see my notes)
• 3. Beat all ingredients with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 4. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan(s).
• 5. Bake rectangle 35 to 40 minutes, 9-inch rounds 25 to 30 minutes, 8-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center.
• 6. Cool rectangle in pan on wire rack; cool rounds 10 minutes; remove from pans to wire rack.
• 7. Cool completely, about 1 hour.
• 8. Frost as desired.

NEW STARLIGHT CAKE, BETTY CROCKER

Steps:

• Preheat oven to 350 degrees F. Grease and flour pans.
• Measure all ingredients into large mixer bowl.
• Blend 1/2 minute on low speed, scrape bowl thoroughly.
• Beat 3 minutes at high speed, scraping occasionally.
• Pour into pan(s), one 9" x 13", two 8" or 9" layers. Bake until wooden pick inserted in center comes out clean.
• Cool 10 minutes before removing from pans.
• Frost if desired after completely cool.

STARLIGHT MINT CAKE

Steps:

• Prepare cake batter and bake as directed on package for two 9-inch round layers.
• Cool cakes in pans 15 minutes.
• Pierce cakes with large fork at 1/2 inch intervals.
• Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
• Pour over cakes.
• Refrigerate 3 hours.
• Heat oven to 350°F
• Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
• Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
• Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
• Cool before removing from baking sheet.
• Repeat with remaining mints.
• Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
• Spread with chocolate mixture.
• Unmould second cake; place on first layer.
• Frost with Cool Whip.
• Decorate with melted mints.
• Store in refrigerator.
• HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
• Place over the handle of a wooden spoon or any other object that will bend the candy.
• Cool completely before using to decorate cake.

BETTY CROCKER COFFEE CAKE CIRCA 1973

Steps:

• Preheat oven to 350.
• Combine oil, eggs and milk in a medium bowl. Mix dry ingredients in large bowl.
• Mix wet ingredients into the flour mixture until combined.
• Spread batter into a sprayed 9 x 13 baking pan. Combine topping ingredients and sprinkle over batter.
• Bake for 35 minutes. Let cool about 15 minutes before eating.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.