Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Valentine Cakes

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 ServingsPrep: 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.

2 of 2

Valentine Cakes (continued)

Directions (continued)

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.