Valentine Cakes Recipe
These individual chocolate layer cakes are a sweet way to say "I love you" even when it's not Valentine's Day. Field editor Dixie Terry from Goreville, Illinois shared this recipe.
* 2 Servings
* Prep: 30 min. Bake: 15 min. + cooling
Ingredients
* 3/4 cup all-purpose flour
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 3 tablespoons baking cocoa
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup water
* 3 tablespoons vegetable oil
* 1/2 teaspoon white vinegar
* 1/2 teaspoon vanilla extract
FROSTING:
* 1-1/3 cups confectioners' sugar
* 2 tablespoons baking cocoa
* 2 to 3 tablespoons milk
* 2 tablespoons butter, melted
* 1/4 teaspoon vanilla extract
* Decorating icing and confetti candies
Directions
* In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.
* Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).
* Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 1,013 calories, 34 g fat (10 g saturated fat), 33 mg cholesterol, 598 mg sodium, 175 g carbohydrate, 4 g fiber, 8 g protein.
Valentine Cakes published in Taste of Home February/March 2005, p23
Beth Layman :)
These individual chocolate layer cakes are a sweet way to say "I love you" even when it's not Valentine's Day. Field editor Dixie Terry from Goreville, Illinois shared this recipe.
* 2 Servings
* Prep: 30 min. Bake: 15 min. + cooling
Ingredients
* 3/4 cup all-purpose flour
* 1/4 cup sugar
* 1/4 cup packed brown sugar
* 3 tablespoons baking cocoa
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup water
* 3 tablespoons vegetable oil
* 1/2 teaspoon white vinegar
* 1/2 teaspoon vanilla extract
FROSTING:
* 1-1/3 cups confectioners' sugar
* 2 tablespoons baking cocoa
* 2 to 3 tablespoons milk
* 2 tablespoons butter, melted
* 1/4 teaspoon vanilla extract
* Decorating icing and confetti candies
Directions
* In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.
* Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).
* Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 1,013 calories, 34 g fat (10 g saturated fat), 33 mg cholesterol, 598 mg sodium, 175 g carbohydrate, 4 g fiber, 8 g protein.
Valentine Cakes published in Taste of Home February/March 2005, p23
Beth Layman :)
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