BAKER'S 225TH ANNIVERSARY CAKE
Treat your loved one to this delectable chocolate anniversary cake. This chocolate anniversary cake is topped with rich and creamy fudge icing.
Provided by My Food and Family
Categories Recipes
Time 1h54m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Brush half the melted butter onto bottoms and sides of 2 (9-inch) round pans. Cover bottoms with waxed paper; brush with remaining melted butter.
- Sift flour, baking soda and salt; set aside. Microwave chocolate and cut-up butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
- Beat sugar and eggs in medium bowl with mixer 2 min. or until slightly thickened and pale yellow in color. Add chocolate mixture; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended. Add buttermilk and vanilla; mix well. (If batter is not completely blended at this point, mix by hand with rubber spatula until mixture is well blended.) Pour into prepared pans.
- Bake 30 to 34 min. or until toothpick inserted in centers comes out with fudgy crumbs. (Do not overbake.) Cool cakes in pans 5 min. Remove from pans to wire racks; remove and discard waxed paper. Cool cakes completely. Fill and frost with BAKER'S 225th Anniversary Fudge Icing. Refrigerate until ready to serve.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 28 g, Fiber 0 g, Sugar 17 g, Protein 3 g
35TH-ANNIVERSARY CAKE
I'm excited Country Woman chose my cake recipe as the basis of their 35th Anniversary Cake. The CW Test Kitchen bakers transferred the Square-in-a-Square Nine-Patch quilt block pattern onto a flavorful fondant that forms a lovely topping for my tender sheet cake. I've found this recipe to be a real crowd-pleaser. It's popular at potlucks and parties.
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield about 50 servings.
Number Of Ingredients 19
Steps:
- Cover a 20x14-in. serving board with gift wrap, taping wrap to the back of board. Cover wrapped board with clear cellophane in the same way; set aside. Line two greased and floured 13x9-in. baking pans with waxed paper; grease and flour the paper. , For the first cake layer, in a large bowl, cream 1 cup plus 2 tablespoons butter, half of the cream cheese and 2-1/4 cups sugar. Add 6 eggs, one at a time, beating well after each addition. Beat in 3/4 teaspoon vanilla. Add 2-1/4 cups flour; mix well. Pour into one prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Repeat for second cake layer. , For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. , Using a serrated knife, level tops of cakes if necessary. Place one cake layer on covered board. Frost top with 1-1/2 cups frosting; spread raspberry filling to within 1/2 in. of edges. Top with remaining layer. Frost top and sides of cake with remaining frosting. , For fondant quilt, in a large bowl of a heavy-duty stand mixer, cream vegetable oil spread until light and fluffy. Beat in confectioners' sugar until crumbly. Gradually beat in corn syrup on low speed (mixture will be stiff)., On a work surface dusted with confectioners' sugar, roll out fondant into a 10-1/2-in. square; trim 1/4 in. from all sides with a fluted pastry wheel. Referring to Fig. 1, use the straight edge of a ruler to form a parallel line 1/4 in. from each fluted edge by gently pressing down to make shallow indentations. See Fig. 2. Score a parallel line 1 in. from the last line on each side. See Fig. 3., Referring to Fig. 4, use the ruler to form four 5-in. squares. Score a parallel line 1 in. from each side of the two intersecting lines in the center of the quilt. See Fig. 5. Make a diagonal square (about 1-3/4-in.)in the center of each larger square. See Fig. 6., Carefully position fondant quilt diagonally over cake, draping ends down the sides, as in Fig. 7. With food coloring and a clean paintbrush, paint quilt squares teal and burgundy; blot gently with paper towels. See Fig. 8. The finished fondant quilt top should look like Fig. 9. , For heart topper, in a microwave, melt white candy coating; stir until smooth. Cool slightly. On waxed paper, draw a 2-in. heart. Pipe candy coating along edge of heart; let dry. Spread remaining candy coating inside heart; smooth with a spatula and let dry. , Paint heart burgundy; blot gently with paper towels and let dry. Pipe candy coating along inside edges of heart; pipe "35" inside heart. Let dry. With a sharp knife, make a slit on inside corner of cake; insert heart topper.
Nutrition Facts :
BAKER'S 225TH ANNIVERSARY FUDGE ICING
We developed this BAKER'S 225th Anniversary Fudge Icing to go with-what else?-our BAKER'S 225th Anniversary Cake! (It's divine on other cakes, too.)
Provided by My Food and Family
Categories Recipes
Time 1h40m
Yield 2-3/4 cups or 22 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring all ingredients except butter to boil in medium saucepan on medium heat, stirring frequently with wire whisk. Simmer on medium-low heat 20 min. or until thickened, stirring frequently. Remove from heat.
- Add butter gradually, stirring after each addition until butter is completely melted. Pour into 13x9-inch pan. Refrigerate 1 hour.
- Spoon frosting into medium bowl; beat with mixer on high speed 1-1/2 min. or until light and fluffy.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 20 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 12 g, Protein 1 g
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