A Sure Winner for Father’s Day

DEAR SOS: My husband often speaks of a special cake I used to make. It was a $25,000 Pillsbury Bake-Off winner called “Starlight Double-Delight Cake.” I would like to re-create the cake for him for Father’s Day.

--MARTHA

DEAR MARTHA: We dug into the old Pillsbury Bake-Off booklets, which contained past Bake-Off winning recipes and, lo and behold, there it was. This $25,000 winner was crowned at a Bake-Off at the Starlight Roof of the Waldorf Astoria on Dec. 10, 1951, hence the name.

STARLIGHT DOUBLE-DELIGHT CAKE

2 (3-ounce) packages cream cheese

3/4 cup shortening

1/2 teaspoon vanilla

1/2 teaspoon mint flavoring

6 cups sifted powdered sugar

1/4 cup hot water

4 (1-ounce) squares chocolate, melted

3 eggs

2 1/4 cups sifted flour

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup milk

Cream together cream cheese, 1/2 cup shortening, vanilla and mint flavoring. Blend 3 cups powdered sugar into cream cheese mixture. Add hot water alternately with remaining 3 cups sugar. Blend in chocolate. Mix until smooth.

Combine remaining 1/4 cup shortening and 2 cups chocolate mixture. Mix thoroughly. Blend in eggs, 1 at time, beating 1 minute.

Sift together flour, soda and salt. Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer, use low speed.)

Pour into 2 well-greased and lightly floured 9-inch round layer pans, at least 1 1/4 inches deep. Bake at 350 degrees 30 to 40 minutes. Cool.

Frost with remaining chocolate mixture. Makes 10 to 12 servings.

DEAR SOS: We have been trying for years to find a good recipe for Manhattan Clam Chowder, the red kind, but with no success. Can you help?

--MURRAY

DEAR MURRAY: Yes, we can. The Odyssey’s restaurant shared a Manhattan clam chowder with us that looks and tastes like the real thing.

ODYSSEY’S MANHATTAN CLAM CHOWDER

1 cup chopped onions

1 cup chopped celery

1/2 cup diced green pepper

2 tablespoons butter or margarine

2 (10-ounce) cans clams, undrained

1 bay leaf

Dash dried thyme

Dash dried oregano

Salt, pepper

1/2 cup tomato paste

1 cup diced tomatoes

1 tablespoon cornstarch

Saute onions, celery and green pepper in butter until tender. Drain liquor from canned clams and combine with clam juice to make 1 quart.

Add clams and juice, bay leaf, thyme, oregano and season to taste with salt and pepper. Cover and simmer 1 hour.

Stir in tomato paste and tomatoes. Simmer 5 minutes or longer. Mix cornstarch with small amount of water to make thin paste and add to soup for thickening. Simmer until soup is slightly thickened. Makes 2 quarts.

DEAR SOS: A group of us had lunch and among other things were served a marvelous Waldorf Salad. We would appreciate a recipe for us.

--KRIS

DEAR KRIS: Since Waldorf salads are generally basic, we give you a classic type you’re likely to find at most any hotel restaurant serving the salad.

CLASSIC WALDORF SALAD

1 cup seedless or halved and seeded red grapes

1 cup diced unpeeled red apple

1 cup diced celery

1 cup chopped walnuts

1/2 cup diced Swiss cheese

1/2 cup whipping cream, whipped

1/2 cup mayonnaise

1 teaspoon lemon juice

1 tablespoon sugar

8 to 10 apple cups or lettuce

Combine grapes, apple, celery, walnuts and cheese. Combine whipped cream, mayonnaise, lemon juice and sugar and mix well. Fold dressing into salad. Chill and serve in apple cups or on lettuce. Makes 8 to 10 servings.

Note: To make apple cups, cut off stem ends of apples and hollow out cups, using sharp knife. Brush generously with lemon juice. Wrap in plastic film and refrigerate until ready to serve.

Only recipes of general interest will be printed. We are unable to answer all requests. Please include restaurant address when requesting recipes from restaurants. Send your letter with self-addressed, stamped envelope to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053.