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Bow Tie Cakes

 Bow Tie Cakes
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.
21 ServingsPrep: 20 min. Bake: 30 min. + cooling

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

  • 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

2 of 2

Bow Tie Cakes (continued)

Directions (continued)

  • inserted near the center comes out clean. Cool completely in pan on
  • a wire rack.
  • 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.
  • 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.
  • Using decorator's tip, make the knot in the center of the bow tie.
  • Garnish plates with fruit if desired. Yield: 21 servings.
Nutritional Facts: 1 serving (1 each) equals 281 calories, 10 g fat (3 g saturated fat), 29 mg cholesterol, 303 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.