Valentine's Day Cake Recipes

Chocolate Red Beet Valentine's Day Cake

   2 1/2 c  Beets, cooked and mashed
      6    Eggs
    3/4 c  Cocoa
      1 ts Vanilla
  2 1/2 c  Oil
  3 3/4 c  Flour, sifted
  3 3/4 c  Sugar
      1 ts Salt
      1 tb Baking soda
Frosting:
    1/4 lb Margarine, softened
      4 oz Cream cheese, softened
      1    Powdered sugar
    1/2 c  Cocoa
      1 ts Vanilla
     Milk (enough to make the frosting spreadable)

In a large bowl, mix together the beets and eggs.

In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda.

Add to beet mixture and mix well.

Divide batter between two 9x13" greased and floured pans.

Bake at 350 for 35 to 40 minutes.

Cool 10 minutes then remove from pans. Frost when cake cools.

FROSTING:
Combine the margarine, cream cheese, powdered sugar, cocoa and vanilla in a large bowl. Beat until spreadable. Add milk, a little at a time, till frosting is the right spreading consistency.

 

 

Blueberry Crunch Valentines Coffee Ring

  1 1/2 c  All-Purpose Flour
    3/4 c  Sugar
      1 tb Baking Powder
    1/2 ts Salt
    1/4 ts Ground Nutmeg
    1/3 c  Butter -- firm
      1 c  Blueberries
      1    Egg
    1/2 c  Milk
      1 ts Vanilla
           Powdered Sugar
--------------------------Pecan Streusel Topping
    1/2 c  Pecans -- finely chopped
    1/2 c  Brown Sugar- firmly packed
      2 tb All-Purpose Flour
      2 ts Ground Cinnamon
      2 tb Butter or Margarine

Preheat oven to 350 degrees.

Pecan Streusel Topping :
Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.

Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside.

In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.

Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

Bake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in pan for 15 minutes, then remove pan sides. Dust with powdered sugar.

Valentine's Day Romantic Lovers Cake

    1/2 c  Butter or margarine
      2    Eggs, large
      5 ts Baking powder
    2/3 c  Milk
    1/2 ts Almond extract
    2/3 c  Sugar
  1 1/2 c  All-purpose flour
    1/2 c  Toasted wheat germ
      1 ts Vanilla
           Grated rind of half a lemon
      2 c  Chopped dried fruit
      2 tb Flour for dredging fruit
           Icing sugar for dusting

Preheat oven to 350 degrees F.

In a bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time until well incorporated.

In another bowl, combine flour, baking powder and wheat germ. Combine milk with vanilla, almond extract and lemon rind.

Add dry ingredients to creamed mixture alternating with milk until combined. Fold in flavored dried fruits.

Spoon batter into a well-buttered and floured 2-quart tube pan.

Bake for about 1 hour or until toothpick inserted in center of cake comes out clean.

Let cool for 10 minutes in pan, then turn out cake and cool on rack.

Valentines Love Cake

      1 pk Fudge marble cake mix
      2 lb Ricotta cheese
      1 c  Sugar
      4    Eggs
      1 ts Vanilla
      8 oz Whipping cream
      1 pk Instant chocolate pudding
      1 c  Milk
 
Mix cake as directed on box.

Pour into greased and floured 9 x 13 pan.

In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well.

Spoon mixture over top of unbaked cake.

Bake at 350 degrees for about an hour. Cool.

Mix pudding with milk; fold in whipped topping.

Spread over cake

Kahlua White Chocolate Valentine Cake

WHITE CHOCOLATE GANACHE:
  1 3/4 c  Whipping cream
  3 1/2 oz Chopped white chocolate
    1/4 ts Vanilla
           CAKE:
      2 oz White chocolate
    1/2 c  Whipping cream
  1 1/3 c  Sifted cake flour
    1/2 ts Baking powder
           Salt
    1/4 c  butter, at room temperature
      1 c  Sugar, divided
      1    Whole egg
      1    Separated egg
      6 tb Milk room temp
           KAHLUA SYRUP:
      3 tb Water
      1 ts Instant coffee powder
      1 ts Sugar
    1/4 c  Kahlua
 
For the WHITE CHOCOLATE GANACHE:
 
(Note: prepare the ganache before mixing and baking cake to allow it to chill).

In large bowl of electric mixer, combine whipping cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth.

Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff.

For the Cake:
In small bowl set over simmering water, melt chocolate and whipping cream together. Stir until smooth. Set aside to cool completely.

In large bowl of electric mixer, whisk the cake flour , baking powder, and salt.

Gradually beat in 3/4 cup sugar and the butter. Beat in whole egg, egg yolk, and milk until smooth. Stir in cooled chocolate.

In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter.

Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper.

Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean.

Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely.

Transfer cake to serving plate.

Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake.

Frost with White Chocolate Ganache.

KAHLUA SYRUP:
In small saucepan, combine water, coffee powder and sugar.

Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add kahlua and stir to blend. Cool and pour over cake.

Valentine's Day Brownie Hearts

      4    Squares unsweetened chocolate
    3/4 c  (1 1/2 sticks) margarine
      2 c  Sugar
      3    Eggs
      1 ts Vanilla
      1 c  Flour
      1 c  Chopped nuts
  2 2/3 c  strawberries, cut in half
      8 oz Whipped topping

Heat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending over edges to form handles). Spray foil with pam vegetable spray.

Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir sugar into the chocolate mixture until well blended.

Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool in pan.

Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board and cut into heart shapes with cookie cutter.

Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries.

Serve immediately.

Chocolate Decadence Cheesecake

      8 oz Semi-sweet Chocolate
      1 lb Cream cheese
    3/4 c  Sugar
      4    Eggs
      1 ts Vanilla extract
  1 1/2 c  Sour cream
WHIPPED CREAM TOPPING
    1/2 c  Heavy Cream
      1 tb Sugar
    1/4 c  Sour cream
      1 tb Kahlua
     Chocolate curls for garnish

Preheat oven to 300 degrees F.

Place chocolate in the top of a double boiler and melt over hot water. Let cool.

In a mixer, blend together the cream cheese and sugar. Add eggs and vanilla and mix until smooth. Blend in chocolate and sour cream.

Pour into a greased and floured 9-inch springform pan.

Bake for 30 to 35 minutes or until the outer edge is set and the inner centre is still glossy.

Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill.

When completely cooled, and ready to serve, remove pan sides.

For whipped cream topping:
In a small bowl, whip cream until stiff peaks form and beat in sugar, sour cream and liquer. Spoon whipped cream onto cake and sprinkle with chocolate curls.

Almost as Good as Sex Valentines Cake

      1 pk Yellow cake mix
      1 cn Sweetened condensed milk
     10 oz Frozen strawberry halves; in syrup, thawed
     19 oz Strawberry ice cream topping
      8 oz Whipped topping
    3/4 c  salted peanuts

Prepare cake mix according to package instructions.

Bake in 9x13" pan and cool.

Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes.

Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes.

Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping.

Chill thoroughly before serving.

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