WEDDING CAKE WITH CAKE MIX RECIPES

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WEDDING CAKE - RICH DARK CHOCOLATE CAKE RECIPE - BBC G…



Wedding cake - rich dark chocolate cake recipe - BBC G… image

This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Total Time 3 hours 10 minutes

Cook Time 2 hours 30 minutes

Yield 50

Number Of Ingredients 10

650g unsalted butter
650g plain chocolate (70% cocoa)
100ml very strong coffee- espresso is ideal
3 tsp vanilla essence
650g plain flour
2 tsp baking powder
2 tsp bicarbonate of soda
950g light soft brown sugar
10 eggs
2 x 284ml/9.5 fl oz soured cream

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
  • Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
  • Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

Nutrition Facts : Calories 274 calories, FatContent 16 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 20 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.23 milligram of sodium

HAWAIIAN WEDDING CAKE II RECIPE | ALLRECIPES



Hawaiian Wedding Cake II Recipe | Allrecipes image

A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.

Provided by MACC

Categories     Pineapple Cake

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 - 10x15 inch pan

Number Of Ingredients 8

1 (18.25 ounce) package yellow cake mix
2 (20 ounce) cans crushed pineapple, drained
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
½ cup flaked coconut
½ cup chopped walnuts
½ (10 ounce) jar maraschino cherries

Steps:

  • Prepare and bake cake mix according to package directions. Bake in a 10x15 inch pan. remove from oven and allow to cool. Spread drained pineapple on top of cooled cake.
  • Prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth. Mix in the prepared pudding. Fold in the whipped topping. Spread evenly over the pineapple.
  • Sprinkle top with coconut, chopped walnuts and maraschino cherries. Store in refrigerator.

Nutrition Facts : Calories 390.3 calories, CarbohydrateContent 56.7 g, CholesterolContent 18.3 mg, FatContent 17.5 g, FiberContent 1.7 g, ProteinContent 4.1 g, SaturatedFatContent 8.6 g, SodiumContent 400.5 mg, SugarContent 37.5 g

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WEDDING CAKE - RICH DARK CHOCOLATE CAKE RECIPE - BBC G…
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream
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Calories 274 calories per serving
  • Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.
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