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Chocolate Almond Wedding Celebration Cake

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Serves
About 90 servings without top tier.

Notes, Tips & Suggestions
You will need to triple this recipe to complete Wedding Celebration Cake.

Source
Hershey's®

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Ingredients
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

Preparation
    1. 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.
    2. Beat butter and sugar in large bowl of heavy duty mixer until fluffy. Gradually add eggs, beating until well blended.
    3. 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.
    4. 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.
    5. Repeat steps 1, 2, 3 and 4 for second layer of 12 and 6-inch cakes.
    6. Grease and flour three 9-inch round baking pans. Repeat steps 2 and 3, but divide batter evenly into prepared 9-inch pans.
    7. 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.)
    8. 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.
    9. 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.
    10. Fill and frost 2 layers for each tier. You will now have 3 frosted two-layer cakes: 12, 9 and 6 inches.
    11. 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.
    12. Place frosted 9-inch cake tier on base cake tier; top with frosted 6-inch cake. Decorate cake as desired.

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