Love Is Sweeter The Second Time Around

Nearly Naked Wedding CakeNearly Naked Wedding Cake

White Cake:

  • ½ cup soft butter
  • ½ cup shortening
  • 2 cups sugar
  • 3 cups cake flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2/3 cup milk
  • 2/3 cup water
  • 2 tsp. vanilla
  • ¾ tsp. almond flavoring
  • 6 egg whites

Cherry Chocolate Cake:

  • ½ cup (1 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 – 8 oz. bottle maraschino cherries, stemmed and drained (reserve liquid)
  • 2 – 1 oz. squares unsweetened chocolate, melted
  • 1 tbsp. lemon juice plus enough milk to equal 1 cup liquid
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • ¼ tsp. salt

For the Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

White cake: Cream butter and sugar. Mix together flour, baking powder and salt. Add alternately with water and milk. Stir in almond flavoring. Beat egg whites in a separate bowl. Add to dough ½ at a time. Pour into prepared 13 x 9 baking pan. Bake at 325 degrees F for 40-45 minutes. Transfer to a rack to cool.

Cherry Chocolate Cake: We doubled this recipe for our wedding cake. Place the butter or margarine, sugar, egg, cherry juice, melted chocolate, lemon-milk mixture and vanilla in the blender or food processor. Process until smooth. Add the cherries and process until finely chopped. In a large bowl, stir together the flour, baking soda and salt. Add liquid ingredients and stir to mix well. Turn the batter into two greased and floured 9 x 13 inch baking pan. Bake the cake in a 350 degrees F oven for 40-45 minutes or until it tests done with a toothpick.  Transfer to a rack to cool.

Frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended.

Place one cherry chocolate cake on a serving plate. Frost the top and top with white cake. Frost top of white cake and top with second cherry chocolate cake. Lightly frost top and sides of cake to give a “nearly naked cake” look.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air

Edith's Chocolate Cake.JPGEdith’s Chocolate Cake

Ingredients:

  • 3 cups cake flour
  • 2 cups sugar
  • 6 tbsp. cocoa
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 3 eggs
  • 1 ½ cups water
  • 2/3 cup Mazola oil
  • 2 tbsp. vinegar
  • 2 tsp. vanilla

Frosting:

  • 2 cups butter, room temperature
  • 2 cups powdered sugar
  • ¼ teaspoon vanilla extract
  • 1 jar marshmallow crème

Sift together three times in a bowl flour, sugar, cocoa, baking soda and salt. Combine in a separate bowl: 1 1/2 cups water, 2/3 cup Mazola oil, 2 tbsp. vinegar and 2 tsp. vanilla. Stir and add dry mixture all at once. Stir mixture long enough that dry ingredients are dissolved. Pour into 10 x 14 inch pan or two 9 inch round pans, ungreased. Bake in a 350 degree F oven for 35 to 45 minutes. Cool in pans. Remove when cake is cool. We doubled this recipe for our wedding cakes.

For the frosting: In a large mixing bowl, beat the butter until creamy. Beat in half of the powdered sugar. Add the remaining powdered sugar and mix until light and fluffy. Add vanilla and stir in the marshmallow crème until well blended. Frost the cakes and decorate as desired.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Love Is In The Air

Banana Cake

Groom’s Cake

Ingredients:

  • 2 ripe bananas
  • 2 eggs
  • ¾ cup vegetable oil
  • 3 tbsp. milk
  • 1 ½ cups light brown sugar
  • 1 1/3 cups self-rising flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger

For the Frosting:

  • 7 oz. cream cheese
  • 2/3 cup confectioners’ sugar, sifted
  • 1 tsp. lemon juice

Preheat oven to 350 degrees F. Grease an 8 inch round cake pan, then line the bottom with waxed paper. Roughly mash the bananas in a large bowl, then beat in the eggs. Stir in the oil and milk. Break up any lumps in the brown sugar, then stir it into the banana mixture until well combined. Sift the flour and spices over the mixture, then fold in. Tip the mixture into the prepared pan. Bake for 1 hour until a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. To make the frosting, beat together the cream cheese, confectioners’ sugar and lemon juice until smooth and creamy, then spread over the cooled cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com