INGREDIENTS

INSTRUCTIONS

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

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