Victoria’s Read

FUDGEY VALENTINE CAKE

Ingredients:

2/3 cup butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups dairy sour cream

Pink buttercream frosting

(recipe follows)

Maraschino cherries or chocolate curls (optional)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch heart-shaped pans.*

2. Beat butter and sugar in large bowl on medium speed of mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. Pour into prepared pans.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans to wire racks. Cool completely.

Prepare pink buttercream frosting. Spread frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings.

PINK BUTTERCREAM FROSTING

Ingredients:

½ cup (1 stick) butter or margarine, softened
4 1/4 cups powdered sugar
4 to 5 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon red food color

Directions:

Beat butter in medium bowl until creamy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color.

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

We can only learn to love by loving.
Iris Murdoch