Valentine's Day Recipes - Cake Recipes

 

Heavenly Valentine's Day Chocolate Cheesecake
 Categories: Cakes, Cheesecake
 
      2 c  Vanilla Wafers, Fine Crush
      1 c  Ground Toasted Almonds
    1/2 c  Butter, Melted
    1/2 c  Sugar
     12 oz Milk Chocolate Chips
    1/2 c  Milk
      1 ea Env. Unflavored Gelatin
     16 oz Cream Cheese, Softened
    1/2 c  Sour Cream
    1/2 ts Almond Extract
    1/2 c  Heavy Cream, Whipped
      1 x  Garnishes *
 
* Whipped cream and chocolate shavings (optional).
In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside.

Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside.

Pour milk into small saucepan; sprinkle gelatin over top. Set aside for 1 minute.

Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream.

Pour into prepared pan. Chill until firm (about 3 hours).

Run knife around edge of cake to separate from pan; remove rim.

Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

Cheesecake Tip: To easily cut cheesecake, take a long strand of plain dental floss, stretch it taut, and gently press it through the cake. When you reach the bottom of the cheesecake, simply pull the floss out from underneath.

 

 

Valentine's Day Peanut Butter Cake
 Categories: Cakes
 
    3/4 c  unsalted butter
    3/4 c  creamy peanut butter
      2 c  packed brown sugar
      3 ea eggs
      2 c  all purpose flour
      1 tb baking powder
    1/2 ts salt
      1 c  milk
      1 ts vanilla

Peanut Butter Filling:
      1 c  cream cheese, softened
    1/2 c  creamy peanut butter

Chocolate Glaze:
    1/2 c  water
      4 tb unsalted butter
    1/2 c  cocoa
      1 c  powdered sugar
      1 ts vanilla
 
In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend.

Add eggs, one at a time, mixing well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla.

Pour batter into 2 well greased and floured 9 inch cake pans.

Bake in preheated 350 degree oven until cake tests done, about 45 minutes.

Cool on wire rack to room temperature before frosting the cake.

Spread half of Peanut Butter Filling over tops of each cake. Chill.

Spread half of Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. Spread glaze over cake while glaze is warm.

As glaze cools, it will thicken.

Peanut Butter Filling:
Cream ingredients together until light and fluffy.

Chocolate Glaze:
Place water and butter in small saucepan. Bring to a boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth.

Note:  This recipe will make two 9 inch cakes or one stacked layer cake.

If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

 

 

Valentine's Day Ambrosia Cake
 Categories: Cakes, Low-fat
 
      1 c  butter, softened
      2 c  sugar
      4 ea eggs
      1 ts butter flavoring
      1 ts vanilla
      3 c  cake flour, sifted
  2 1/2 ts baking powder
    1/2 ts salt
      1 c  milk
    1/2 c  coconut, flaked
Orange Filling:
      1 c  sugar
      3 tb cornstarch
    1/4 ts salt
    3/4 c  orange juice
    1/4 c  lemon juice
    1/2 c  water
      3 ea egg yolks, beaten
      1 tb orange rind, grated
Divinity Frosting:
  1 1/2 c  sugar
    1/2 ts cream of tartar
    1/2 c  water
      3 ea egg whites
    1/2 ts vanilla
 
Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flavorings.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix on low speed after each addition just until blended.

Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Spread Orange Filling between layers; spread top and sides of cake with Divinity Frosting. Sprinkle with coconut.

Yield: one 3 layer cake

Orange Filling:
Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and water.

Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.

Slowly stir a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute longer, stirring constantly.

Remove from heat, and stir in orange rind. Let cool.

Yield: about 2 cups

Divinity Frosting:
Combine all ingredients and blend until smooth and creamy.

 

 

Valentine's Day Pecan Cake
 Categories: Cakes
 
  2 1/2 c  Flour
      2 c  Sugar
  1 1/2 c  Vegetable Oil
      1 c  Applesauce
  2 1/2 ts Cinnamon
      2 ts Hot Water
      4 ea Egg Yolks
      1 c  Chopped Pecans
      4 ea Egg Whites
      1 x  Powdered Sugar
 
Combine the flour, sugar, oil, applesauce, cinnamon, water, and egg yolks; beat at medium speed of mixer until smooth. Stir in chopped pecans.

  Beat egg whites (at room temperature) until stiff; fold into batter.

Pour mixture into an ungreased 10-inch tube pan.

Bake at 350" for 1 hour and 30 minutes.

Invert pan, and cool cake completely; remove from pan.

Sprinkle top of cake with powdered sugar.

 

 

Hershey's Light Valentine's Day Chocolate Cake
 Categories: Cakes, Low-fat
 
  1 1/4 c  Flour
    1/3 c  Hershey's cocoa
      1 ts Baking soda
      6 tb Extra light corn oil spread
      1 c  Sugar
      1 c  Skim milk
      1 tb White vinegar
    1/2 ts Vanilla extract
    Light Cocoa Frosting (see below)  

Heat oven to 350 degrees.

Spray two 8 inch round pans with pam cooking spray.

In bowl, stir flour, cocoa and baking soda.

In a saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk together until well blended. Pour evenly into pans.

Bake 20 minutes or until wooden pick inserted comes out clean. Cool.

Fill and frost top. Refrigerate.

Light Cocoa Frosting:
In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's Cocoa and 1/2 tsp. vanilla extract.

Beat on high speed of mixer about 4 minutes or until soft peaks form.

 

 

Blackberry Wine Cake for Valentines Day
 Categories: Cakes, Alcohol
 
      1 ea Box white cake mix
    1/2 c  oil
      1 c  blackberry wine
      3 oz pkg blackberry jello
    1/2 c  pecans
      4 ea eggs
Glaze:
  1 1/2 c  powdered sugar
    1/2 c  blackberry wine
 
Combine the cake mix, oil, blackberry wine, blackberry jello, pecans; add the eggs 1 at a time.

Grease heavily and flour Bundt pan.

Pour batter in pan (batter will be thin).

Bake 50-60 min. at 325 degrees F.

Glaze:
Mix together the powdered sugar and blackberry wine; bring to a boil.

Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 minutes.

Turn out and pour remainder of glaze over cake.

 

 

Decadent Chocolate Valentines Hearts
 Categories: Chocolate, Cakes
 
      4    Slices (1/2 oz each) marble poundcake.
      3    Strawberries, divided
      2    Drops red food coloring
    1/2 c  Whipped topping

With a 3 inch heart shaped cookie cutter, cut each poundcake slice into a heart shape.

Place 1 strawberry in small bowl. With fork, mash well. Fold mashed strawberry and red food coloring into whipped topping.

Place a heart on a dessert plate. Spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries.

Makes 2 servings.

 

 

Tiramisu Cake for Valentine's Day
 Categories: Cakes
 
      1 pk 8-oz. mascarpone* cheese or 8-oz. cream cheese, softened
    1/2 c  Sifted powdered sugar
      3 tb Coffee liqueur
      2 c  Whipping cream
    1/4 c  Sifted powdered sugar
      2 tb Coffee liqueur
      1    8- to 10-inch round Angel Food Cake
    3/4 c  Strong black coffee
    1/4 c  Coffee liqueur
    1/4 c  Fudge ice cream topping
      2 tb Coffee liqueur
 
Chill a medium bowl and beaters of an electric mixer.

In a large bowl combine mascarpone or cream cheese, the 1/2 cup powdered sugar, and the 3 tablespoons liqueur; beat with an electric mixer on medium speed till blended and smooth.

In the chilled bowl combine whipping cream, 1/4 cup powdered sugar, and 2 tablespoons liqueur; beat till stiff peaks form.

Fold 1/2 cup of the whipped cream mixture into mascarpone mixture.

Using a serrated knife cut angel food cake horizontally into 3 layers.

Place 1 layer on a serving platter. Using skewers, poke holes in tops of layers.

In a small bowl combine coffee and 1/4 cup liqueur; drizzle over each layer.

Spread the first layer with half the mascarpone filling.

Add a second layer and remaining filling.

Add third cake layer.

Frost with remaining shipping mixture.

If desired, cover and chill for up to 2 hours.

Slice into wedges to serve.

If desired, drizzle fudge sauce onto dessert plates before adding cake slices.

*Note:  Mascarpone is a rich Italian cream cheese often served with fruit for dessert. You can buy it at the cheese counter in your supermarket.

Mocha Fudge Sauce:
In a small saucepan heat 1/4 cup fudge topping just till warm.

Stir in coffee liqueur (1 to 2 tablespoons) to make of drizzling consistency.

 

 

Easy Death By Chocolate (Valentines Day)
 Categories: Cakes, Chocolate

      1 pk Fudge brownie mix
      4 oz Hershey's Chocolate Syrup
    1/2 c  Kahlua or coffee liqueur
      3 pk Chocolate Mousse; instant
     24 oz Cool Whip
      8    Heath bars or Skors
 
Bake the fudge brownie mix according to directions.

While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish.

When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.)

Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate.

Make the Mousse according to package directions.

Spread the mousse on top of the cake.

Spead the cool whip on top of the mousse.

Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served.

Break up the heath bars and sprinkle them betweem layers.

 

 

Valentine's Day Strawberry Angel Fluff
 Categories: Cakes
 
      1 ea Angel food cake
      1 pk Frozen whipped topping, lg
      1 pk Strawberry Jello, lg
      1 pk Frozen strawberries
 
Tear the cake into walnut-size pieces and scatter over bottom of 10"x13" sheet cake pan.

Dissolve Jello in 2 cups of boiling water and then 2 cups cold water.

Allow to jell a little.

Fold in the frozen strawberries and whipped topping which has thawed a little.

Pour over cake and refrigerate until set.

Decorate with whipped cream or additional whipped topping and fresh strawberries.

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