GROOM CAKE RECIPE and DECORATING IDEAS

The tradition of having groom's cakes at wedding receptions began in the South. Did you know that originally, groom's cakes were sliced up, boxed, and sent home with unmarried female guests, so that they could put them under their pillows? It was supposed to make them dream of their future groom.

Nowadays, it is more common to eat the cake along with the wedding cake at the reception. It is a lovely way to give the groom his own special part of the celebration.

Traditionally, the cake was a fruitcake, but these days it can be any kind of cake the groom prefers. Often, if the wedding cake is a light color, the groom's cake is a darker color (chocolate is very popular,) but there is no real rule about this.

Groom cakes can be baked in shaped cake pans to resemble the groom's hobby, sport, or occupation. For instance, my son-in-law's cake was shaped like a guitar, since he is a musician. Sports enthusiasts could have baseball or football shaped cakes, fans of classic cars could have car-shaped cakes. Or sheet or round cakes can be decorated with golf balls, toy cars, small musical instruments, or whatever the groom and his bride would like.

Here is a recipe for a delicious chocolate groom cake:

2 cups all-purpose flour, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup soft butter or margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 1/2 cups milk
3 1 oz unsweetened chocolate squares, melted

1. Preheat the oven to 350 degrees.

2. Combine the first four ingredients. Set aside.

3. Cream the butter and sugar together.

4. Add the eggs and vanilla to the butter and sugar, mixing thoroughly.

5. Gradually add the flour mixture, alternating with milk, and beating after each addition.

6. Add the melted chocolate, mixing thoroughly.

7. Grease and flour two 8" cake pans. Pour the mixture into the pans.

8. Bake for 35-40 minutes, until cake springs back when lightly touched in the middle.

For a delectable Chocolate Buttercream Icing:

1/2 cup solid vegetable shortening
1/2 cup softened butter or margarine
3 1 oz.unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
1 lb. sifted confectioner's sugar
3-4 tablespoons milk

1. With an electric mixer, cream butter and shortening together.

2. Add the chocolate and vanilla.

3.Gradually add the sugar, one cup at a time, mixing well with the mixer on medium speed.
Be sure to scrape the bottom and the sides of the bowl often, as mixture will be dry at
this point.

4. Add the milk and beat until light and fluffy.

If you are not using the icing right away, cover it with a damp cloth. You can also store it in the refrigerator for up to two weeks.

If you prefer a Chocolate Mocha Icing to the Buttercream, you can substitute strong coffee for the milk in this recipe.