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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 21 |
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Shaped right for a festive shower (or any kind of fun affair), this delicious dessert is an eye-catcher. Shared by Fran Sprain of Westfield, Wisconsin, the moist cake is overflowing with luscious chocolate flavor. What's more, it's a lot of fun to cut, ice and arrange in bow tie form, as we have here. Or, if you like, serve it straight from the pan. Ingredients:
2 cups sugar |
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
2 eggs |
1 cup warm coffee |
1 cup buttermilk |
1/2 cup canola oil |
1 teaspoon vanilla extract |
8 ounces semisweet chocolate, chopped |
6 tablespoons butter |
3 cups confectioners' sugar |
8 to 10 tablespoons hot water |
white decorator's icing |
round and star pastry tips |
assorted fruit, optional |
Directions:
1. In a large bowl, combine dry ingredients. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
2. Cut cake into six rows, with seven 3-1/4-in. x 1-3/4-in. diamonds in each row (two rows are shown in diagram below). Place diamonds on a rack with a piece of waxed paper beneath.
3. For glaze, melt chocolate and butter in a saucepan or microwave. Remove from the heat; stir in sugar and water. Stir in additional water if needed to achieve a drizzling consistency. Spoon glaze evenly over top and sides of diamonds, letting excess drip off. Allow glaze to dry; repeat with a second coat. (Glaze may need to be warmed periodically to keep the proper consistency). When glaze is dry, place two diamonds tip to tip on dessert plates.
4. Using decorator's tip, make the knot in the center of the bow tie. Garnish plates with fruit if desired. Yield: 21 servings.
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