Planning a shower? Try these recipes

May 05, 1998

You're hosting a wedding shower. You need to consider the table setting, decorations - and then there's the food. The pressure is on.

What is elegant enough for the occasion but doesn't require a professional chef? Consider a dessert buffet. These recipes are easy enough for the novice baker to make at home.

And, because they start with dessert mixes, you won't be spending hours with preparation. Round out the dessert buffet with decadent Chocolate Mousse Brownie Dessert, Miniature Lemon Cheesecakes or refreshing Strawberry Yogurt Torte.

Easy Wedding Cake

Prepare and bake 1 package cake mix (any flavor) in 13-by-9-inch pan as directed on package. Cool 10 minutes; remove from pan.


Cool completely on wire rack.

Cut cake lengthwise in half. Cut off 4-inch piece of cake from one half.

For easier frosting, freeze cake pieces, top sides down, uncovered 1 hour. Arrange cake pieces horizontally, as pictured on serving tray or covered tray or cardboard, at least 14-by-14 inches. Frost cake with 2 tubs of frosting (any flavor), attaching pieces with small amount of frosting. Decorate as desired. Store loosely covered. Serves 16.

Decorating Ideas: Use additional frosting (tint with food color if desired) in decorating bag with tips, or use tubes of decorating icing. Arrange edible flowers on frosted cake.

Chocolate Mousse Brownie Dessert

1 package brownie mix

3/4 cup heavy whipping cream

1 6-ounce package semisweet chocolate chips

3 eggs

1/3 cup sugar

Sweetened Whip Cream, recipe follows

Heat oven to 350 degrees. Grease bottom only of springform pan, 10-by-3 inches, or rectangular pan, 13-by-9-by-2 inches. Prepare brownie mix as directed on package. Spread in pan. Heat whipping cream and chocolate chips in 2-quart saucepan, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. Beat eggs and sugar until foamy; stir into cream-chocolate mixture. Pour evenly over batter. Bake springform pan about 65 minutes, rectangular pan about 45 minutes or until topping is set; cool completely. Serve at room temperature, or cover tightly and refrigerate until chilled. For easier cutting, use wet knife and cut with straight up-and-down motion. Top each serving with Sweetened Whipped Cream and, if desired, chocolate decorations or shavings. Store any remaining dessert tightly covered. Serves 12 to 16.

Sweetened Whipped Cream: Beat 3/4 cup heavy whipping cream and 2 tablespoons granulated or powdered sugar in chilled small bowl on high speed until stiff.


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