Last Saturday we had a really special even take place in our backyard: an engagement! It was pouring rain and the couple came inside soaked, but very happy, of course. My mom made 2 celebration cakes for the group of 30 or so friends that came to help them celebrate (and that also sat in the basement and watched the whole thing progress!)
Classic white for hers. I didn’t actually get a chance to try any, but it must have been pretty good because there was only a tiny bit left after the party and that lasted less than a day.
Classic white wedding cake (adapted from a generic recipe search engine):
1 box of white or vanilla cake mix (she used white)
1 cup white sugar
1 cup =+ 2 tbs. cake flour (not all purpose…cake flour is much finer)
1/8 tsp. salt
1 1/3 cups water
3 eggs (fresh from the hen is always an improvement!)
1/2 cup melted butter
1 cup sour cream (or Greek yogurt-a great sub that keeps the flavor and moistness)
1 tsp. vanilla extract
Mis the water, extract, eggs, butter, and sour cream. Mix well.
Add cake mix, sugar, cake flour, and salt.
Mix until most of the lumps are out.
Pour into greased pans (2 full 8″ rounds, or 1 9×13) and bake at 325 for 25-30 minutes-until inserted toothpick comes out nearly clean.
Chocolate sour cream cake (adapted from our dear Greek friend, Miss Toula)
2 cups flour
2 cups sugar
1 tsp. baking soda
1 cup water
1/4 cup cocoa
2 eggs beaten
1/2 cup sour cream (another place to sub yogurt if you want)
combine the sugar, flour, and baking soda.
combine water, cocoa, and butter in a sauce pan until it is boiling-stir constantly!
Gradually stir the hot mixture into the flour mixture.
Pour into greased and floured pans–parchment is really good idea here-this stuff sticks like crazy.
Bake at 350 for 25-30 minutes.