Cocoa Wedding Cakes Food

COCOA WEDDING CAKES

Steps:

• Preheat oven to 325 degrees F.
• In food processor with knife blade attached, pulse pecans with 1/2 cup confectioners' sugar until pecans are finely ground. Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips; pulse just until combined.
• With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.
• Bake cookies 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.
• Sift remaining 1 1/4 cups confectioners' sugar onto waxed paper. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

COCOA WEDDING CAKES

Steps:

• Preheat oven to 325°F.
• In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
• Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
• Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined.
• With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
• Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
• Sift remaining 1 1/4 cups powdered sugar onto waxed paper.
• While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
• Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

CHOCOLATE MEXICAN WEDDING COOKIES

Steps:

• In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
• In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
• Gradually add the dry ingredients to the creamed mixture.
• Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
• Preheat oven to 325 degrees F (180 degrees C).
• Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
• For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Steps:

• In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
• In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
• Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and place on ungreased cookie sheets.
• Bake until golden, 18 to 20 minutes.
• Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
• Makes 36 cookies.

MEXICAN WEDDING CAKES

Steps:

• Cream butter, the 1/2 cup powdered sugar and vanilla.
• Combine flour and pecans.
• Stir into butter mixture.
• Shape dough into 1 inch balls. place on ungreased baking sheet.
• Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
• Roll warm cookies in powdered sugar; cool on wire rack.
• Roll again in powdered sugar.
• Sprinkle with additional chopped pecans if desired.

WEDDING CAKE - RICH DARK CHOCOLATE CAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.
• Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.
• Pour into the prepared tin and bake for 2½ hrs - don't open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.