Celebrate your special day with or without candles!

Georgia: Chocolate-Praline Pecan Cake

Cake Ingredients

• 1 2/3 cups semisweet chocolate morsels
• 1/2 cup butter, softened
• 1 (16-ounce) package light brown sugar
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) container sour cream
• 2 1/2 teaspoons vanilla extract
• 1 cup hot water

Brown Sugar Pecan Topping Ingredients

• 2 cups firmly packed brown sugar
• 2/3 cup whipping cream
• 1/2 cup butter
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• 2 1/2 cups chopped pecans, toasted

Directions

1. Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth.
2. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
3. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
4. Spoon batter evenly into 2 greased and floured aluminum foil-lined 9- x 9- x 2-inch square pans. Pans must be at least 2 inches deep. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack.
5. Bring brown sugar, whipping cream, and butter to a boil in a 3-quart saucepan over medium heat, stirring often; boil 1 minute. Remove from heat; slowly and evenly whisk in powdered sugar and vanilla until smooth. Add pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and slightly thicken. Pour immediately over cakes in pans. Let cool completely. Cut cakes into squares.

Florida: Key Lime Pound Cake

Cake Ingredients

• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2/3 cup milk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon lime zest
• 1/3 cup fresh Key lime juice

• 1 cup powdered sugar
• 2-3 tablespoons fresh Key lime juice
• 1/2 teaspoon vanilla extract 

Directions

1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Pour immediately over cooled cake.

Tennessee: Red Velvet Cake

Cake Ingredients

• 1 1/2 cups granulated sugar
• 1 cup butter, softened
• 1/2 cup firmly packed light brown sugar
• 4 large eggs, at room temperature
• 2 tablespoons red liquid food coloring
• 1 tablespoon vanilla extract
• 1 (8-oz.) container sour cream
• 2 1/2 cups all-purpose soft-wheat flour (such as White Lily)
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• Shortening

Frosting Ingredients

• 2 (8-oz.) packages cream cheese, softened
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar, sifted

Directions

1. Prepare Cake Layers: Preheat oven to 350°. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add red food coloring and vanilla, beating at low speed just until blended.
2. Stir together sour cream and 1/2 cup water until blended. Sift together flour and next 3 ingredients; gradually add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon batter into 3 greased (with shortening) and floured 9-inch round shiny cake pans (about 2 1/2 cups batter in each pan).
3. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. For the frosting: While cake is cooling, Place first 3 ingredients in the bowl of a heavy-duty electric stand mixer, and beat at medium speed using the paddle attachment until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Beat at medium-high speed 3 minutes or until light and fluffy.
5. Place 1 cake layer on a cake stand or serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, if desired.