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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.
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    21 servings


  • 2 cups sugar
  • 1-3/4 cups 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


  • 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 15x10x1-in. baking pan. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  • Cut cake into six rows, with seven 3-1/4x1-3/4-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.

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