Chinese Wedding Cake Recipes

CHINESE WEDDING CAKE

Steps:

• After you have baked your cake in a 9x13 pan, allow it to cool.
• Then take a large bowl and combine your milk, pudding mix, and cream cheese.
• Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
• After the pudding mix has thickened, spread it over the baked cake.
• Then take your drained pineapple, and spread it over the pudding mixture.
• Next you will take your cool whip and spread it evenly over the pineapple.
• To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
• Cover your cake, and place it in the refrigerator over night.
• Serve and enjoy!

WEDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan or a 10 inch Bunt pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, mixing well after each. Then stir in the vanilla. Combine the flour, baking soda and baking powder, add to the creamed mixture and mix until all of the flour is absorbed. Finally, stir in the sour cream. Mix for 1 or 2 minutes just to be sure there are no lumps. Pour the batter into the prepared pan.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean. For Bunt cakes, allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.