Recipe: Wedding Cake Recipe

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Yield: 1 Servings

      4 c  Orange juice; room
           -- temperature
      4 oz Unsweetened chocolate;
           -- finely chopped
      6 c  Sifted cake flour
  1 1/3 c  Unsweetened cocoa powder
      4 ts Baking soda
      2 ts Salt
      1 ts Baking powder
      2 c  (4 sticks) unsalted butter;
           -- room temperature
      6 c  Sugar
      8 lg Eggs; room temperature
      2 tb (packed) grated orange peel
      2 tb Vanilla extract
      2 c  Miniature semisweet
           -- chocolate chips (about 12
           -- ounces)

PastryWiz Wedding Cake Theme Pages: On these pages you will find a mixture of wedding cake history, basic and advanced cake decorating recipes, as well as several wedding cake books that you may purchase directly over the Internet. Visit
http://www.pastrywiz.com/season/wedding.htm today and learn how to pipe a basket weave cake.

Yields: several cakes

For Cake: Position 1 rack in center and 1 rack in bottom third of oven and preheat to 350?F. Butter one 5-inch-diameter cake pan with 2-inch-high sides, one 8-inch-diameter cake pan with 2-inch-high sides and one 12-inch-diameter cake pan with 2-inch-high sides. Dust pans with flour; line bottoms with parchment. Combine 1/3 cup orange juice and 2 ounces unsweetened chocolate in heavy small saucepan. Stir mixture over medium-low heat until chocolate melts. Remove from heat. Gradually mix in 1 2/3 cups orange juice. Sift 3 cups flour, 2/3 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt and 1/2 teaspoon baking powder into medium bowl. using electric mixer, beat 1 cup (2 sticks) butter and 3 cups sugar in large bowl until blended (mixture will look grainy). Add 4 eggs, 1 at a time, beating to blend after each. Beat in 1 tablespoon orange peel and 1 tablespoon vanilla extract. Add dry ingredients alternately with orange juice mixture in 3 additions each, beating well after each addition. Mix in 1 cup chocolate chips. Transfer 1 cup plus 2 tablespoons batter to prepared 5-inch pan, 3 cups batter to prepared 8-inch pan and remaining batter (about 6 cups) to 12-inch pan. Place 5-inch and 8-inch pans on center rack of oven. Place 12-inch pan on lower rack of oven. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Transfer cakes in pans to racks and cool completely.

Posted to Bakery-Shoppe Digest V1 #184 by PastryWiz Food Resource Center <arnold@pastrywiz.com> on Aug 7, 1997

Some people are kind, polite, and sweet-spirited - until you try to sit in their pews.

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