Chocolate Sweetheart Cake Recipes

CHOCOLATE SWEETHEART CAKE

Steps:

• Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.

CHOCOLATE SHEET CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F.
• In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
• In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
• While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
• Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

CHOCOLATE SWEETHEART CAKE

Steps:

• 1- Heat oven to 350°. Grease bottom only of 1 round pan, 9 x 1 1/2 inches, and 1 square pan, 8 x 8 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.2- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.3- Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): Heat oven to 375°. Do not use 8-inch pans. Use 1 round pan, 9 x 1 ½ inches, and 1 square pan, 9 x 9 x 2 inches. Make cake mix following high-altitude directions on package. Bake 33 to 38 minutes.1 Serving: Calories 415 (Calories from Fat 200) Fat 22g (Saturated 9g) Cholesterol 55mg Sodium 340mg Carbohydrate 50g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 10%.Betty's Tip: Surprise your valentine with this sweetheart cake. For a truly special presentation, garnish with fresh small strawberries or raspberries and curls of white chocolate. Or for real chocolate lovers, press miniature chocolate chips onto the side of the frosted cake.Cutting and Assembling Chocolate Sweetheart Cake* Cut round cake in half.* Place cut edges of cake halves against sides of square cake to form heart.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWEETHEART CAKE

Steps:

• Sift flour, sugar, baking powder and salt into mixing bowl.
• Drop in shortening.
• Combine milk and cherry juice and add in a stream to dry mixture.
• Add extracts; beat two minutes.
• Add egg whites; beat two minutes.
• Add cherries and nuts; beat 2 minutes.
• Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
• Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
• Decorate with cup up cherries.