A GAN PUBLISHING Company

Recipes for Wedding Cakes, Cookies and Dessert Cakes

CARAMEL MUD CAKE
Contributed by Ann

INGREDIENTS

• 1 box German chocolate cake

• 3/4 c. butter melted

• 1/4 c. evaporated milk*

• 14 oz. bag caramels

• 1 c. chopped pecans

• 1 c. chocolate chips

  DIRECTIONS

  
  Prepare the cake mix according to the instructions on the box.
  Grease a 9x12 pan.
  Pour 1/2 of the batter into the pan and bake at 350 degrees for 15 minutes.
  place the milk, butter and caramels in a pot and cook until the caramels Melt.
  Pour the caramel mixture over the baked cake.
  Sprinkle with the chocolate chips and 3/4 cup nuts.
  Cover with the remaining cake batter.
  Top with the remaining nuts.
  Bake at 350 degrees for 20 to 25 minutes.
  *You may substitute non dairy creamer for the milk.

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  POWDERED SUGAR POUND CAKE
  Contributed by Kat

  INGREDIENTS

• 1 1/2 cups (3 sticks) real butter
• 16 oz powdered sugar
• 6 eggs
• 1 tsp vanilla extract
• 2 3/4 cups sifted flour (2 1/2 cups before sifting)
• 1 c. chocolate chips

  DIRECTIONS

  Preheat oven to 300 degrees F. Grease and flour a Bundt pan or 2 loaf pans; set aside. Beat butter until creamy; gradually add powdered sugar and blend well. Add eggs, one at a time, and beat well after each addition. Beat in vanilla. Gradually and gently add flour. Blend a short time after all flour is added. Pour batter into prepared pan(s). Bake 1 1/2 hours in 300*F oven. Makes 1 cake or 2 loaves.

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  GERMAN CHOCOLATE CAKE MIX COOKIES
  Contributed by Kat

  INGREDIENTS

• 1 pkg. german chocolate cake mix
• 1 (6oz.) pkg. (1cup) semi-sweet chocolate chips or m&m's chocolate mini baking bits
• 1/2 c. rolled oats
• 1/2 c. raisins
• 1/2 c. oil
• 2 eggs, slightly beaten

  DIRECTIONS

  Heat oven to 350 degrees F.
  In a large bowl, combine all ingredients; Blend well.
  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
  Bake at 350ºF for 8 to 10 minutes or until set.
  Cool 1 minute;
  remove from cookie sheets.
  Makes about 4 dozen cookies.

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  BUTTERSCOTCH RUM POUND CAKE

• Contributed by Kat

  INGREDIENTS

• 1-2/3 cups (11-oz. pkg.) Butterscotch flavored morsels, divided

• 1 pkg. (18.25 oz.) yellow cake mix
• 4 large eggs
• 3/4 cup sour cream
• 1/2 cup each milk, dark rum
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1 cup finely chopped walnuts or pecans
  DIRECTIONS

  Chopped nuts optional
  Preheat oven to 350 degrees F.
  Grease 10 " bundt pan.
  Microwave 1-1/3 cups morsels in medium, microwave-safe bowl on Medium-High (70%) power for 1 minute; Stir. Microwave at additional 10 - 20-second intervals, stirring until smooth.
  Cool to room temperature.
  Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl.
  Beat on low just until moistened.
  Beat on high for 2 minutes.
  Stir in 1 cup nuts.
  Pour into prepared bundt pan.
  Bake for 50 - 60 minutes, or until wooden tooth pick inserted in cake comes out clean.
  Cool in pan on wire rack for 20 minutes.
  Invert onto wire rack to cool completely;
  Transfer to serving platter.
  Pour Glaze over cake; sprinkle with more chopped nuts, if desired.

  FOR GLAZE

  Microwave remaining morsels and 1 - 2 tbsp. milk in small, microwave-safe bowl on Medium-High (70%) power for 30 seconds; stir.
  Microwave at additional 10 - 20 sec intervals, stirring until smooth.
  Cool for 5 - 10 minutes.
  Apply to cake.

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  BROWN SUGAR POUND CAKE
  Contributed by Kat

  INGREDIENTS

• 1 cup (2 sticks) butter, softened
• 2 1/2 cups plus 3 tablespoons all-purpose flour, divided
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 cups packed dark brown sugar
• 3 large eggs
• 1 cup Evaporated Milk
• 1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)

  DIRECTIONS

  Preheat oven to 350 degrees F.
  Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
  Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl.
  Beat butter in large mixer bowl until creamy.
  Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes.
  Beat in eggs, one at a time, beating well after each addition.
  Gradually beat in flour mixture alternately with 1 cup evaporated milk.
  Stir in rum until just mixed.
  Spoon batter into prepared pan.
  Bake for 55 to 60 minutes or until knife inserted in center comes out clean.
  Cool completely in pan on wire rack.
  Invert onto plate.

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  Copyrights © 2007 All Rights Reserved Nily Glaser, A-wedding Day and Gan Publishing

   

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  BYLINE Copyrights © 2007 All Rights Reserved Nily Glaser, Nily Glaser is the founder of A-wedding Day.
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Other Cake related articles you may be interested in:

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Part 2: Steps to Creating, assembling and Decorating Your Cake

Part 3: The Most Popular icings and Fillings  for wedding cakes

Part 4: The Most Popular Wedding Cakes and Fillings

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