How hard do you want to work? We went to a fundraiser that involved a chocolate contest...everyone got to sample and vote. I'm sure this is the cake that won, although I don't know if the lady who won would admit it was this easy. (Next year I'm taking my chocolate mascarpone tart). The zucchini cake is a great traveler...moist and not-too-sweet. * Exported from MasterCook * Chocolate Cherry Cake With Variations Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package chocolate cake mix -- * see note 1 can cherry pie filling -- * see note 1 teaspoon vanilla extract -- or almond extract 2 eggs 1 cup sugar 5 tablespoons butter 1/3 cup milk 1 cup chocolate chips -- * see note Beat together cake mix, pie filling, flavoring and eggs with electric mixer until very well mixed. Pour into a greased 13"x9" pan and bake @ 350° for 25-30 minutes. Touch lightly in center to test for doneness. Frost when partially cooled. For frosting: Boil together for one minute the sugar, butter, and milk. Stir in chocolate chips. Pour over partially cooled cake. Source: adapted from Seasoned With Love - Priest Lake Community Cookbook - - - - - - - - - - - - - - - - - - NOTES : You can use any cake mix and pie filling combination that sounds good...white cake and any fruit pie filling, spice cake and apple pie filling, lemon cake and lemon filling, etc. You can also use white chocolate chips in the frosting. Wait until the sugar mixture is almost cool before stirring in chips. White chocolate will seize very easily. * Exported from MasterCook * Christie's Chocolate Zucchini Cake Recipe By : Katie Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c soft butter 1 c oil 1 3/4 c sugar 2 eggs 1 tsp vanilla 1/2 c sour milk or buttermilk OR use 1/2 c milk = 1/2 tsp. lemon juice 5 tbsp cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 2 c finely grated zucchini 1/2 c chopped nuts 1/2 c chocolate chips Blend all together (except nuts and chocolate chips)and pour into two 9" square (or one 13 x 9) ungreased pan. Sprinkle with 1/2 c. chopped nuts and 1/2 c. chocolate chips. Bake 40-45 minutes at 325F. - - - - - - - - - - - - - - - - - - NOTES : Good served warm. Freezes well.

I love bundt cakes and I'm eager to try the Sour Cream Lemon cake. I make rum cake with a bundt pan. Yesterday, I made a dozen mini-bundt rum cakes for my dentist and his staff. I made one cake without nuts and he thanked me graciously as he thought I knew he had an allergy--I was just being cautious. Nothing new here but it is one of my favorites. Golden Rum Cake An easy way to glaze the cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter. 1 cup chopped pecans 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding 4 eggs 1/2 cup water 1/2 cup walnut or vegetable oil 1/2 cup dark rum 1/2 cup butter 1/4 cup water 1 cup white sugar 1/2 cup dark rum (Appleton Estates is a recommended brand) 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. 2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, and then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used. 4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. Double the glaze and while the cake was still hot and in the pan, took a skewer and make little holes all over the cake. Poured half of the glaze in the holes while it cooled a bit in the pan. Inverted the cake and pour the rest of the glaze over it.

Here in Texas, it is common to have a groom's cake and I'd bet 9 times out of 10 it is chocolate sheet or sometimes a sculpted cake reflecting a hobby, profession or such while the "bride's cake" is most commonly a traditional tiered white cake, updated tiered, cupcake tower -- sometimes a carrot, spice or fruit cake with white or pastel tinted icing. If white cake is used, it is common to use a lemon, strawberry or raspberry filling between the layers. My first thought would be to do a tiered cake with piped icing designs that reflect Australia, England and, possibly, the US. Might depend on your friend's artistry and willingness to explore and play with some ideas, but it could be as simple as taking the Union Jack and piping the crossing lines and stars in different variations on the different tiers. The shape of the Sydney Opera House, boomerangs, Aboriginal designs, crowns, roses, tea cups -- whatever it was that had them both in Australia might be a theme, but playing with that inspirations in an understated way that creates an updated and personal, but still elegant and traditional cake. You can also use fruits, nuts and flowers that are traditional in the different countries -- Let making things special be fun, not a burden. With a year, your venue is probably the only pressing matter, and even that will depend somewhat on how flexible you are on timing (I've had to book some banquet halls near popular wedding times. Focus on that and everything else will fall in line, I enjoyed planning my wedding with mom. Not being able to do the same with a daughter of my own is one of the things I will miss most in having only sons. Enjoy it.

An update on my chocolate cake and chocolate frosting. I used the Ghiradelli Double chocolate cake mix and the same brand for the icing. I added an extra egg, butter instead of oil and milk instead of water. Thanks Tina and Mtn! The cake turned out amazing and my friend loved it. I actually thought it was delicious as well (given I am not a big fan of chocolate). I have never made chocolate frosting before. I used loads of butter, half and half, cocoa powder and confectioner's sugar and vanilla extract. It turned out perfectly. My friend loved the cake and took it home. I would share a photo but it wasn't a pretty cake. I did a bit of decorating in the limited time I had (and I live in a small apartment) and made her wear this banner which she loved. We drank champagne and played some silly games and we had a blast. It is so wonderful when you and your best friend get together and it feels like you had a huge party! Thanks so much for everyone's input!