Recently, I was invited to an engagement party. It was lovely! While Molly and Chris, the bride and groom to be, were the main specials of the day, (their names were written on a small chalk board placed by the appetizers), friends and family had fun milling around enjoying the socializing and atmosphere, the music and food. And don’t forget that every special event has a finale. Dessert!
This party was no exception. The cake (made by Chris and his parents), was perfectly decorated with rosebuds the colors of white, beige and chocolate. In the center was a diamond ring, adding a perfect touch of bling, bling! Not only was the cake moist and out of this world delicious, the icing was one that you could not get enough of.
Next on my agenda was to get the recipe. No way! This cake recipe is a family secret. For each special occasion, mom, dad and Chris take a loving part in the preparations. From birthdays, to anniversaries, to holidays, to you name it. They really should consider making the wedding cake!
I may not have this one to share, but in the meantime, here are some other favorite cake recipes. These are some that are sure to wow your guests, not matter what the occasion.
1 pkg, yellow cake mix
2 lbs. ricotta cheese
¾ cup white sugar
1 t. vanilla extract
Preheat oven to 350 degrees. Grease and flour 9 x 13 inch pan. Prepare cake according to directions on package. In a medium bowl, combine ricotta cheese, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of cake.
Bake at 350 degrees for 1 ½ hours or until toothpick inserted in center comes out clean. Sprinkle cooled cake with confectioner’s sugar. Or serve with a chocolate glaze. Keep cake refrigerated.
1 box fudge, pudding in the mix, cake mix
1 small instant chocolate pudding mix
2 c. chocolate chips
16 oz. sour cream
½ cup Kahlua
¼ cup vegetable oil
Grease or spray bundt pan. Mix ingredients and pour in batter and bake at 350 degrees for 50 to 60 minutes. Best if slightly underdone. For chocolate lovers, a rich cake that is great served with vanilla or mint-chocolate chip ice cream.
2 c. sugar
4 whole eggs
1 c. shortening
3 c. sifted cake flour
1 (10 oz.) jar raspberry preserves
2 ½ t. baking powder
½ t. salt
1 c. whole milk
1 t. almond extract
1 t. vanilla extract
1 ¼ c. butter
2 t. lemon rind
3 T. lemon or lime juice
3 c. powdered sugar
Beat shortening at medium speed in an electric mixer; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture, alternating with milk – beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 375 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. Split cake layers in half horizontally. Place ½ of the cake, cut side up on a cake plate; spread approximately 2 T. raspberry preserves. Repeat with remaining layers, preserves on top of last layer. Frost top and sides with Lemon Butter Cream Frosting. Chill until serving time.
Lemon Butter Cream Frosting
1 ½ c. butter or margarine, softened
2 t. grated lemon rind
3 T. lemon juice
3 c. sifted powdered sugar
Combine butter, lemon rind and lemon juice. Beat at medium speed with electric mixer 30 seconds. Gradually add powdered sugar to mixture until blended. Beat an additional 2 to 3 minutes or until mixture is light and fluffy.