Chocolate Almond Wedding Celebration Cake
About 90 servings without top tier.
Notes, Tips & Suggestions
You will need to triple this recipe to complete Wedding Celebration Cake.
Chocolate Almond Cake
- 2-1/2 cups (5 sticks) butter or margarine, softened
- 3 cups sugar
- 8 eggs
- 1-1/2 cups all-purpose flour
- 1-1/2 cups finely ground blanched almonds
- 3/4 cup Hershey's Cocoa
- 2-1/4 teaspoons baking powder
- 2/3 cup milk
- 2 teaspoons almond extract
Creamy Buttercream Frosting
- 1 cup (2 sticks) butter or margarine
- 1 cup shortening
- 2 teaspoons vanilla or almond extract
- Prepare Chocolate Almond Cake. Heat oven to 325°F. Grease and flour one 12 x 2-inch and one 6 x 2-inch round baking pan.
- Beat butter and sugar in large bowl of heavy duty mixer until fluffy. Gradually add eggs, beating until well blended.
- Stir together flour, almonds, cocoa and baking powder. Alternately add with milk to egg mixture; beat until well blended. Add almond extract; continue beating until fluffy. Spoon 2 cups batter into prepared 6-inch pan; spoon remaining batter into prepared 12-inch pan.
- Bake 45 to 55 minutes or until wooden pick inserted in each cake comes out clean and cakes begin to pull from sides of pans. Cool 15 minutes; remove from pans to wire racks. Cool completely.
- Repeat steps 1, 2, 3 and 4 for second layer of 12 and 6-inch cakes.
- Grease and flour three 9-inch round baking pans. Repeat steps 2 and 3, but divide batter evenly into prepared 9-inch pans.
- Bake 35 to 40 minutes or until wooden pick inserted in each cake comes out clean and cakes begin to pull from sides of pans. Cool 15 minutes; remove from pans to wire racks. Cool completely. (You will have an extra layer to freeze for another use.)
- Prepare 3 recipes of Creamy Buttercream Frosting. Creamy Buttercream Frosting - Beat 1 cup (2 sticks) butter or margarine, 1 cup shortening and 2 teaspoons vanilla or almond extract in large bowl of heavy duty mixer until blended. Gradually add 7-1/2 cups powdered sugar alternating with 1/4 cup milk until well blended. Gradually beat in 1/4 cup light corn syrup; beat on high speed until fluffy. If necessary, add additional corn syrup, one teaspoon at a time, until you get the consistency you like. About 6 cups frosting.
- To assemble - Prepare a cake board or use large serving platter. Place bottom layer of each tier on a cake circle or foil-covered cardboard piece cut to fit; secure each cake to a circle with a few strokes of frosting.
- Fill and frost 2 layers for each tier. You will now have 3 frosted two-layer cakes: 12, 9 and 6 inches.
- Place frosted 12-inch tier on cake board securing with a few strokes of frosting. Gently press 8-inch plate or circle into top of 12-inch tier to imprint circle; remove. Cut seven 3-3/4-inch lengths from a 1/4-inch diameter wooden dowel rod. Spacing evenly within circle guide, push rods down in cake to the base.
- Place frosted 9-inch cake tier on base cake tier; top with frosted 6-inch cake. Decorate cake as desired.
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