Valentine's Triple-Fudge Cake Recipe

A rich, delicious and home-made chocolate cake at your service on this Valentines Day.

Ingredients

1/3 cup sweetened condensed milk (not evaporated)

1 cup semisweet chocolate chips (6 oz)

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup vegetable oil

1 cup applesauce

2 eggs

1/2 cup chopped pecans

Cooking Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.

High Altitude (3500-6500 ft): No change.

Prep Time: 15 min

Total Time: 3 hours 5 min

Yield: 15 Servings

Special Thanks & Best Regards for Betty Crocker.

Valentine Kiss Cake Recipe

Ingredients

6 egg whites

1 1/4 cups granulated sugar

1 tablespoon rose water (see note)

About 1/2 cup fruit jam

Cooking Directions

Heat oven to 225 degrees F. Line a baking sheet with parchment paper. Beat the egg whites to a stiff froth, 2 minutes, then very slowly add the sugar and rose water, beating hard until soft peaks form with a glossy sheen, 3 to 5 minutes. Fill a piping bag fitted with a large star tip with the sugar mixture and carefully pipe 11/2-inch circles on the baking sheet, spacing them 1 inch apart. Bake until lightly browned, 35 minutes, then turn the oven off and let the cakes sit for 45 minutes. Remove the baking sheet from the oven and carefully remove the cakes from the parchment paper. Spread the flat side of 1 cake with about 1/2 teaspoon of the jam, then press the flat side of another cake against it, making a ball-shaped morsel. Repeat with the remaining cakes and jam.

Note: Rose water is easily available in all the markets.

Yield: Almost 46 cakes.

Valentines Day Chocolate Sweetheart Cake Recipe

Ingredients

1 package (1 pound 2.25 ounces) devil's food cake mix with pudding

1 1/3 cups water

1/2 cup vegetable oil

3 eggs

1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting

Cooking Directions

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. Try this chocolate cake recipe from Betty Crocker on this Valentines Day.

Prep Time: 15 min

Total Time: 2 hours

Yield: 12-16 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Gluten Free Sweetheart Cake Recipe

Ingredients

1 box Betty Crocker® Gluten Free devil's food cake mix (Water, butter and eggs called for on cake mix box)

1 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)

3 rolls Betty Crocker® Fruit by the Foot® strawberry chewy fruit snack (from 4.5-oz box)

1 roll Betty Crocker® Fruit Roll-Ups® green chewy fruit snack (from 5-oz box Blastin' Berry Hot Colors )

Red colored sugar

Cooking Directions

Heat oven to 350°F. Grease bottom only of 8-inch heart-shaped foil pan with shortening or cooking spray. Make cake mix as directed on box, using water, butter and eggs. Pour into pan. Bake 44 to 49 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost cake with frosting.To make rose, unroll strawberry fruit snack; cut in half crosswise. Starting at one short end, roll up one half to form a rose. Repeat for desired number of roses. Arrange roses on frosted cake. Unroll fruit roll-up, cut small leaves from green portion. Place leaves next to roses. Sprinkle edge of cake with colored sugar. Share a lovely gluten free cake with your family on this Valentines Day.

Prep Time: 20 min

Total Time: 2 hours 15 min

Yield: 8 servings

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Chocolate Heart Cake Recipe

Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan. This one is from my all time favorite Betty Crocker.

Ingredients

2 heart-shaped foil pans (9 inch)

1 box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1 container Betty Crocker® Rich & Creamy chocolate frosting

Red cinnamon candies

Cooking Directions

Heat oven to 350°F. Grease bottom only of foil pans with shortening or cooking spray. Make cake mix as directed on box, using water, oil and eggs. Pour into pans. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cakes. Decorate with candies.

Prep Time: 15 min

Total Time: 1 hour 50 min

Yields: 2 cakes; 8 servings each

Special Thanks & Best Regards for Betty Crocker.

Valentines Day Flourless Chocolate Cake Recipe

Ingredients

1/2 cup Water

1-1/3 cups Sugar

8 ounces Unsweetened chocolate (fine chopped)

4 ounces Semisweet chocolate (fine chopped)

1 cup Unsalted butter (cut into small pieces)

5 to 6 Extra-large eggs

Whipped cream for topping

Cooking Directions

Preheat the oven to 175°C. Butter a large round cake pan and line it with a round of parchment paper of the same size. Mix water and 1 cup sugar in a heavy saucepan. Boil the mixture for about 4 minutes. Remove the pan from heat and immediately add the chocolate pieces. Keep on stirring them until they are melted and smooth. The mixture might stiffen but will loosen up after addition of butter. Stir the mixture after adding the butter until all of it is used. Take an electric mixture and put the remaining sugar and eggs into it. Beat the mixture at high speed for about 15 minutes. After 15 minutes, turn the mixer down to low. Add the chocolate mixture, stirring until it is fully incorporated. Remember not to over beat as air bubbles will form. Now spoon and graze the mixture into the prepared cake pan. Set the pan in a slightly larger baking pan and put boiling water around it. Do not allow the sides of the pans to touch. Put the cake in the oven and bake it for about 25 minutes. Place in a sharp knife into the center of the cake; if it comes out clean, the cake is done. In case it does not come out clean, bake for another 10 minutes. Remove the pan from the water bath and instantly unfold it onto a cookie sheet. Remove the parchment paper. Invert a serving plate over the cake and turn it right-side-up onto the serving plate.

Note: Do not bake the cake for more than 35 minutes.

Valentines Carrot Cake Recipe

Ingredients

3 cups Raw carrots (grated)

2 cups Sugar

2 teaspoons Cinnamon

1 1/2 teaspoon Soda

1 1/2 teaspoon Salt

1 teaspoon Baking Powder

1 (8 3/4 oz.) can Crushed pineapple

4 Beaten eggs

1 1/2 cup Salad oil

3 cups Cake flour

2 tablespoons Vanilla flavoring

1 1/2 cup Chopped nuts

2 tablespoons Frozen orange juice

Cream Cheese Icing:

4 cups Confectioners sugar

1 (8 oz) Cream cheese

1/4 cup Butter

1 tablespoon Orange juice or milk

2 tablespoons Vanilla

1/4 cup Walnuts

1/4 cup Currants (plump by soaking in 1/4 cup hot water for 5 minutes and drain)

Cooking Directions

Mix together the dry ingredients and drain pineapple and saving syrup. Add syrup to dry ingredients. Put in eggs, oil, vanilla and orange juice. Beat for about 3 minutes. Stir together pineapple, carrots and nuts. Bake for about 1 - 1 1/2 hours or till the toothpick remains dry after inserting in center of cake. Cool it for 10 minutes before unmolding.

Cream Cheese Icing:

Pound together sugar, cream cheese, butter, vanilla and milk or orange juice until it becomes smooth. Fold in walnuts and currants. Spread over cool Carrot Cake

Chiffon Valentine's Cake Recipe

Ingredients

1/2 cup baking cocoa

1/2 cup hot water

1-1/4 cups sugar, divided

3/4 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

4 eggs, separated

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Chocolate Kisses (use for decorating the top)

Frosting:

1-1/2 cups whipping cream

1/4 cup confectioners’ sugar

15 small fresh strawberries, halved

Fresh mint (optional)

Cooking Directions

Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside.

In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture.

Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.

In a mixing bowl, beat cream and confectioners’ sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving.

Yield: 12 Servings.

Valentine's Cupcakes Recipe

Ingredients

Cupcake - Muffin Recipe:

3 cups flour

2 cups sugar

1/2 cup cocoa

2 teaspoon baking soda

1/2 teaspoon salt

2 cup water

1/2 cup plus 2 tablespoons vegetable oil

2 teaspoons vanilla

Frosting:

8 ounce cream cheese; softened

1 egg (egg safety)

1/3 cup sugar

Cooking Directions

Preheat oven to 350F. Line cupcake baking pans with paper cupcake liners. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside. In second small mixing bowl, combine water, vegetable oil and vanilla. Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine. Using mixing spoon, ice-cream scoop, or soup spoon, fill cupcake liners half full with cupcake batter. Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until done. When done, wear oven mitts to remove pan from oven and turn off oven. Cool completely.

In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar. Using a pastry bag with a star tip pipe frosting onto muffins. Decorate with muffin picks or rings. Sprinkle sides with candy hearts if desired (everything is easily available in market).

Yield: 36 Cupcakes Serving

Valentine's Chocolate Cake Recipe

Ingredients

1 pkg. (2 layer size) chocolate cake mix

1 pkg. (4 serving size) Jello chocolate flavor instant pudding & pie filling

1 3/4 c. milk

2 eggs

1 pkg. (12 oz.) Baker's chocolate flavor baking chips

Cooking Directions

Combine cake mix, pudding mix, milk, eggs and chips in a large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10 inch Bundt or tube pan. Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed. Cool 15 minutes in pan. Remove from pan and finish cooling on rack. Sprinkle with confectioners' sugar, if desired.

Note: Do not overbake.

Bake-less Valentine's Cake Recipe

Ingredients

2 pkgs. red Jello

1 c. sugar

1/2 c. butter

2 eggs

3 tbsp. cream

1 can crushed pineapple

1/2 c. nuts, cut up

graham crackers (as per requirement)

Cooking Directions

Cream sugar and butter; add egg yolks and beat again. Fold in beaten egg white. Add pineapple, nuts and cream. Line the pan with graham cracker. Put in filling and cover with whole graham crackers. Dissolve Jello and allow to set slightly, pour over top. Serve with whipped cream.

Pink Valentine Angel Cake Recipe

Ingredients

1 angel food cake, not the giant size

Pinch of salt

2 1/2 c. boiling water

1/2 pt. whipping cream (Cool Whip is easier)

2 (10 oz.) pkg. of strawberries frozen (use those which are available in containers)

2 (3 oz.) pkg. strawberry Jello

Cooking Directions

Dissolve Jello in that hot water and add salt and packages of strawberries. (The frozen strawberries will add juice) stir until the strawberries are thawed. Chill until partially set. Fold in the whipped cream to this mix. Rub off the brown from the cake, we only want white one. Tear into 1 inch squares, don't cut just rip it up. If you have a Jello mold you can use it now, or any glass bowl is nice. Layer cake then strawberry mixture, lots of layers. Chill overnight. Top with whip cream and fresh strawberries.

Red Heart Valentine Cake Recipe

Ingredients

1/2 c. shortening

1 1/2 c. sugar

2 eggs

1/4 c. Blair red food coloring

1 tbsp. cocoa

2 c. sifted cake flour

1/2 tsp. salt

1 c. buttermilk

1 tsp. Blair vanilla flavoring

1 tbsp. white vinegar

1 tsp. soda

Cooking Directions

Cream shortening and sugar, add eggs one at a time and beat. Mix food color and cocoa well. Combine buttermilk and vanilla. Add salt and flour alternately with buttermilk and vanilla to creamed mixture. Combine white vinegar and soda and add to above mixture while still foaming. Bake in heart shaped pan or 9 x 3 inch pan at 350 degrees for 35 minutes. When cooled, trim into heart shape and frost with white icing.

Be My Valentine Cake Recipe

Ingredients

1 tbsp. shortening

1 tbsp. flour

1/3 c. shortening

1 1/2 c. flour

3/4 c. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. milk

1 egg

1 1/2 tsp. vanilla

13 maraschino cherries

1 pkg. white frosting mix

Coconut flakes

Cooking Directions

Heat oven to 375 degrees. Grease 9 x 9 x 2 inch square pan with 1 tablespoon of shortening. Sprinkle 1 tablespoon of flour over the pan. Beat shortening, flour, half of the milk, sugar, baking powder, egg and vanilla in large bowl. Add the remaining milk and mix together. Then beat for 2 minutes. Scrape batter into the pan. Bake for 30 minutes. Remove and set aside to cool. Prepare frosting as shown on package. Remove cake from pan and cut into heart shape. Spread frosting over cake. Sprinkle with coconut flakes and decorate with cherries.

Rosie's Valentines Cake Recipe

Ingredients

1/2 c. shortening

1 1/2 c. sugar

2 eggs

1 c. buttermilk

1 1/2 tbsp. red coloring

1 tsp. vanilla

1 tsp. baking soda dissolved in 1 tsp. white vinegar

2 c. cake flour

Pinch of salt

3 tbsp. cocoa

Cooking Directions

Pour cream shortening, sugar, eggs, buttermilk, coloring and vanilla in a bowl. Add flour, salt and cocoa and mix well. Last add the baking soda and vinegar, folding in lightly. Pour into greased and floured heart pans and bake about 25 minutes at 350 degrees. Remove from pans and frost with Marshmallow Frosting. Garnish with cinnamon hearts.

Strawberry Valentine's Cake Recipe

Ingredients

1 pkg. white cake mix or Crisco white cake

3 tbsp. flour

1/2 c. water

1/2 c. cooking oil (Wesson)

1 box strawberry Jello

1/2 pkg. (10 oz.) thawed strawberries

4 eggs

Icing:

1/2 stick butter

1 box powdered sugar

1/2 box strawberries

Cooking Directions

Mix well, pour into large sheet pan. Bake at 350 degrees for 35 to 40 minutes.

Icing:

Mix butter, sugar & strawberries and spread on cooled cake.

Cherry Valentine Cake Recipe

Ingredients

2 c. flour

3/4 c. sugar

3/4 c. vegetable oil

1 (6 oz.) pkg. chocolate chips

2 eggs

1 (21 oz.) can cherry pie filling

2 tsp. vanilla

1 tsp. baking soda

1/2 tsp. cinnamon

Cooking Directions

Combine all ingredients and pour into 2 greased and floured cake pans. Bake at 350 degrees for almost 40 to 45 minutes.

Valentines Cupcakes Recipe

Ingredients

1 1/2 c. flour

1 c. sugar

1/4 c. cocoa, sifted

1/2 tsp. salt

1 tbsp. baking soda

1 c. water

1/3 c. oil

1 tsp. vanilla

1 tbsp. vinegar

1 (8 oz.) pkg. cream cheese

1 egg

1/2 c. sugar

Cooking Directions

Mix all ingredients well. Pour batter into cupcake pans. Bake at 350 degrees for 30 minutes.

Icing: Mix cream cheese, 1 egg and 1/2 cup sugar. Mix well. Spread on cupcakes.

Valentine's Day Pink Cloud Cake Recipe

Ingredients

3 (3 oz.) pkg. Jello

2 c. boiling water

2 (10 oz.) pkg. frozen strawberries, partially thawed

1 angel food bar cake, broken into bite-size pieces

Cooking Directions

Dissolve Jello in water; add strawberries. Beat for 4 minutes. Add cake to Jello mixture; pour into mold. Chill until set.

Valentines Cherry Cheesecake Bars Recipe

Ingredients

1/3 c. butter

1/3 c. packed brown sugar

1 c. flour

Filling:

8 oz. cream cheese, softened

1/4 c. sugar

1 tbsp. lemon juice

1/4 c. each red and green candied cherries, chopped

1 egg

Cooking Directions

Beat until fluffy; stir in cherries. In 1 quart bowl, cut butter in with brown sugar and flour. Beat until well mixed. Reserve 1/2 cup crumb mixture for topping. Press remaining crumbs into 8 inch square pan. Bake at 350 degrees for 10-12 minutes. Spread filling over crust. Sprinkle remaining crumbs on top of filling. Continue baking 18-20 minutes or until filling is set and top lightly browned. Let cool and cut into small squares.

Red Velvet Super Moist Cake Recipe

Ingredients

1 box butter flavored cake mix

1 bottle red food color

3 eggs

1 stick butter (half melted in microwave)

1 cup whole milk or buttermilk

1/4 cup sugar

1 tsp. vanilla flavor

Frosting:

2 8 oz. blocks of cream cheese

2 sticks of butter (1/2 lb)

3/4 bag powdered sugar of 2 lb. bag (1 1/2 lbs.)

Cooking Directions

Preheat Oven 325°F. Grease and flour 3 8-inch cake pans. Combine all ingredients in mixing bowl and beat on medium speed for 4 minutes. Divide batter and spread evenly in the 3 pans. Bake approximately 20 to 30 minutes or until a toothpick inserted in center comes out clean. Turn each cake out onto a paper towel to cool.

Frosting:

For heavy duty mixer, put cream cheese and butter in bowl. Beat until smooth, add powdered sugar, a small amount at a time until about 3/4 of bag is used. You may optionally add chopped pecans chopped to the frosting, if desired.

Note: Always frost each layer face down with bottom facing up; this makes a smooth and perfectly shaped cake.

Easy Valentine Cake Recipe

Ingredients

1 box white cake mix

1 box white frosting mix

Red food coloring

Cooking Directions

Prepare cake mix according to package directions. Place batter in 1 square pan and 1 round pan of equal size. Bake according to package directions. Cool layers; remove from pans. Place square layer on large piece of foil-covered cardboard. Cut round layer in half; join to square layer diagonally, making large heart. Prepare frosting mix as directed on box; color bright red. Frost cake. Decorate with small valentine candies, if desired.

Yield: 15-18 Servings

Italian Love Cake Recipe

One of the best to be made on Valentine's Day or Easter.

Ingredients

1 angel food cake

1/2 c. amaretto

1 pt. pistachio ice cream

1 pt. strawberry ice cream

1/2 pt. whipping cream or 2 c. Cool Whip

1 pkg. semi sweet chocolate morsels

Cooking Directions

With a sharp serrated knife, using a sawing motion, cut the cake into 3 layers. Sprinkle layers with 6 tablespoon of the amaretto. Place one layer on a serving platter. Cut ice cream into slices and place pistachio ice cream on bottom layer. Top with second layer and a layer of strawberry ice cream. Top with third cake layer. Place in freezer. In a bowl mix heavy cream and remaining amaretto and beat until very thick. Frost top and sides of cake. Place in freezer. Melt chocolate over very low heat until smooth. Spread chocolate in 1/4 inch thick layer on foil and chill until it hardens. With a small cookie cutter cut hearts (for Valentines day), bunnies and chickens (for Easter). Garnish top and base of cake. Freeze until ready to serve.

Valentine's Day Ice Cream Crunch Cake Recipe

Ingredients

1 (12 oz.) pkg. chocolate chips

2/3 c. smooth peanut butter

6 c. crispy rice cereal

1 gal. ice cream (vanilla or chocolate)

Cooking Directions

Melt chocolate chips and peanut butter in large pan. Add cereal. Spread on cookie sheet and cool. Break up cereal mixture in small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in springform pan (10 inch). Decorate with remaining cereal mixture. Freeze it. Garnish with strawberries, whipped cream, chocolate curls if desired.

Yield: 12-16 Servings.

Valentine's Day Heart Cake Recipe

Ingredients

Solid shortening

All-purpose flour

1 (18 1/2 oz.) pkg. yellow cake mix

Eggs as called for on cake mix pkg.

1 (14 oz.) pkg. white frosting mix

butter as called for on frosting pkg.

Red food coloring

Red hots or Valentine's Day candies

Additional Requirements:

Paper towel

1 (8 inch) sq. cake pan

1 (9 inch) round cake pan

Lg. mixing bowl

Measuring spoons

Measuring cups

Electric mixer

Mixing spoon

Rubber scraper

Potholders

Cooling racks

Lg. platter

Knife

Sm. mixing bowl

Table knife

Cooking Directions

Turn the oven to the temperature given on cake mix package. To grease the cake pans, dip a paper towel into solid shortening and spread on the insides of the cake pans. To flour, put about 1 tablespoon of flour in each pan and turn the pan in all directions to coat grease. Shake out the excess flour.

Prepare the cake mix as directed on the package, using the mixing bowl and electric mixer. Divide the batter evenly between the greased and floured 8 inch square cake pan and the 9 inch round cake pan. Set the timer on the stove and bake according to package directions. Cakes will be done when the top springs back when lightly touched. Using potholders, remove the cakes from the oven and place on cooling racks. Remove the cakes from the pans after they have cooled 10 minutes. While the cakes are cooling, make the frosting according to the package directions. Beat in 4 to 5 drops of red food coloring so the frosting is a pretty pink. (If you wish, save some of the white frosting before tinting and put it in a cake decorator to make other pretty designs on the cake.)

When the cakes are cooled, place the square cake toward the bottom of the large platter so that it looks like a diamond. Cut the round cake in half and place each half on the top of the diamond to make a heart shape. Frost the top and sides of the cake with pink frosting. Decorate the cake as you wish with red hots or Valentine's Day candies.

Yield: 12 to 15 Servings.

Valentine Heart Cake Recipe

Ingredients

Solid vegetable shortening

All purpose flour

1 (18.25 oz.) yellow cake mix

Eggs and vegetable oil for cake mix

1 (16 oz.) container ready to spread white frosting

Red food color

Valentine candies

Cooking Directions

Spread a thin layer of shortening on the inside of an 8 inch square cake pan and an 8 inch round cake pan. Sprinkle with a little flour and shake to coat all the shortening. Shake out any loose flour. prepare the cake mix according to the package directions. Pour half into each pan. Bake and cool according to the package directions. Place the square cake on a large platter or cake board. Cut the round cake in half. Place the cut edges against two sides of the square cake to make a heart. Stir a few drops of red food color into the frosting to make a pretty pink color. Frost the cake and decorate with Valentine candies.

Red Velvet Cake Recipe with butter cream frosting

Ingredients

2-1/2 cups cake flour

1 tsp. salt

1 cup unsalted butter, softened

1-1/2 cups granulated sugar

2 eggs

3 tbsp. unsweetened Dutch-process cocoa powder

1 oz. red food coloring

1-1/2 tsp. pure vanilla

1 cup buttermilk

1 tsp. cider or white vinegar

1 tsp. baking soda

Note: Use liquid red food coloring, such as McCormick or Durkee; if Wilton's is used, only 1/2 tsp. is needed.

Cooking Directions

Preheat oven to 350°F for 15 minutes before baking cake.

In a mixing bowl, sift together flour and salt. Set aside.

In a separate mixing bowl, cream butter and sugar until light and fluffy, on medium speed for three minutes. Add eggs, one at a time, beating well after each addition.

In a small bowl, stir together cocoa powder, food coloring and vanilla extract. Beat this into the butter mixture.

Stir 1/3 of the flour mixture into the butter mixture, alternating with 1/2 of the buttermilk, another 1/3 of flour, the remaining buttermilk, and the remaining flour mixture; stir just until blended.

In a cup, combine vinegar and baking soda. Mixture will fizz. Stir this into the batter and combine well.

Divide batter evenly between two greased and floured 9-inch round cake pans.

Bake for about 22 to 28 minutes until a toothpick inserted into center comes out clean.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a blunt knife along edges of pan to free cake; remove cake gently from pans and cool completely on wire rack.

Butter cream Frosting:

Ingredients

1/2 cup unsalted butter, softened

3 1/2 confectioners sugar

1/4 cup milk

2 tsp. almond or vanilla extract

Cooking Directions (Butter Cream Frosting)

In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl.

Add the confectioners sugar and process again, about 15 seconds.

While the motor is running, drizzle in the extract through the small opening in the feed tube.

Process for another 30 seconds, or until smooth.

Note: For a stiffer frosting, add a little less milk or more confectioners sugar. For a glaze, or thinner frosting add more milk or less confectioners sugar.

This same mixture can also be made in a stand mixer, but add the confectioners sugar on very low speed (or use the bowl cover), as it has a tendency to splash out of the bowl.

Choco Marbled Tea Cake Recipe

Ingredients

250 gm Butter

250 gm Sugar

225 gm Flour

25 gm Cocoa powder

5 gm Baking powder

5 no Eggs

Cooking Directions

Mix cream butter and sugar. Add eggs little by little and continue mixing till very fluffy. Separate 1/5 of the mix and mix with the cocoa powder. Add the flour and baking powder to 4/5 of the remaining mixture and mix. Put the mixture (white part) in a round cake tin. Put the cocoa mixture in streaks and marble it with the help of a stick or fork. Bake the cake at 180-degree C for 30 min.

Chocolate Sweetheart Cake Recipe

Ingredients

1/4 cup sugar

1/2 tsp baking soda

1/2 tsp vanilla essence

3 tbsp cocoa powder

3/4 cup flour

1/4 cup packed brown sugar

1/8 tsp salt

1/2 cup cold water

3 tbsp cooking oil

1/2 tsp white vinegar

Cooking Directions

Stir together flour, sugar, cocoa powder, soda and salt in a medium-sized bowl. Make a hole in the center. Grease a baking pan with oil and little flour. Stir together water, oil, vinegar and vanilla extracts. Put some dry ingredients and beat it until it becomes smooth. Pour the batter into the pan and bake it at 350 degree for 18-20 minutes. Keep the cake to cool down on a wire rack for 10 minutes. Using a 3 ¼ inch heart shaped (cookie) cutter, cut the cake into 4 heart-shaped pieces. Spread chocolate frosting (see below) on all the pieces. Decorate the hearts with icing.

Chocolate Frosting:

Stir together 1 tbsp melted butter or margarine and 1 tbsp unsweetened cocoa powder until smooth. Add 2/3 cup sifted powdered sugar. Stir in 1/4 tsp vanilla and enough milk (2 to 3 tsp) to make of spreading consistency, beating with wire whisk or wooden spoon until smooth.

Happy Valentines Day

Have a very Happy Valentines Day.

It is a day to express your feelings and renew the bond of love you share with your Valentine and all your loved ones. To make this Valentine Day memorable we will bring some very interesting "Valentines Day Cake Recipes".

Although I am a little bit late but there is no time limit to express love.

Declare your love to your beloved with some heartiest and delicious Cake Recipes. Treat your beloved with an exotic Valentine's Day Cake Recipe prepared with love! This exclusive collection of romantic Valentine's Day Cake Recipes include simple and easy to make recipes for cakes like Valentines Day Heart Cake, Red Velvet Cake, Ice Cream Crunch Cake, Sweet Heart Cake & lots more.

If you too have developed an interesting recipe, do share your culinary skills with us.

Happy Valentines Caking.. :)

Love,

"Cake Recipes"

Oatmeal - Coconut - Cherry Coffee Cake Recipe

Ingredients

1 1/2 c. boiling water

1 c. reg. oats, uncooked

1/2 c. butter, softened

1 c. firmly packed brown sugar

1 c. sugar

2 eggs, slightly beaten

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/4 tsp. ground ginger

1 tsp. vanilla extract

1 c. flaked coconut

1/2 c. chopped pecans

1/2 c. butter, melted

1/2 c. firmly packed brown sugar

1/4 c. milk

1/4 tsp. vanilla extract

1 can whole cherries or blueberries, packed in light syrup (drained)

Cooking Directions

Pour boiling water over oats; add cinnamon, ginger and vanilla. Let stand 20 minutes.

Cream 1/2 cup butter; gradually add 1 cup brown sugar and 1 cup sugar, beating well. Stir in oats mixture. Add eggs, flour, baking soda, salt and berries and mix well. Spoon into a greased 13 x 9 x 2 inch pan; bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean.

Combine coconut and pecans; sprinkle mixture over cake. Combine 1/2 cup butter, 1/2 cup brown sugar, milk and 1/4 teaspoon vanilla; pour over cake. Return to oven; broil 1 to 2 minutes or until golden brown. Cut into squares to serve.

Yield: 16 to 18 servings.

Cherry, Blueberry or Apple Coffee Cake Recipe

Ingredients

1 c. butter

1 3/4 c. sugar

1 can pie filling (cherry, apple or blueberry)

1 1/2 tsp. baking powder

1 1/2 tsp. vanilla

1/2 tsp. salt

3 c. flour

4 eggs

Icing:

2 tbsp. butter

1/4 tsp. vanilla

2 tsp. milk

Powdered sugar

Cooking Directions

Cream butter and sugar. Add eggs, one at a time. Beat well. Add remaining ingredients, except pie filling, and mix well. Spread 3/4 of batter on a greased jelly roll pan. Top with pie filling. Drop remaining batter over top. Bake at 350 degrees for 25 to 35 minutes. Cool slightly and drizzle thin icing over cake.

Icing: Warm butter, milk and vanilla. Add powdered sugar to make a thin icing.

Cherry Raisin Coffee Cake Recipe with Creamy Icing

Ingredients & Cooking Directions

(follow both the ingredients & directions step by step)

2 c. Bisquick

2 tbsp. sugar

3/4 c. milk

1 egg

Mix ingredients. Beat vigorously with spoon 1/2 minute. Spread in greased 9 x 9 x 2 inch pan.

1/4 c. brown sugar, packed

1/2 c. raisins

1/4 tsp. cinnamon

Mix, sprinkle over first mixture.

2/3 c. cherry pie filling

Spoon over top. Bake 20 to 25 minutes. While still warm, frost with Easy Creamy Icing.

Easy Creamy Icing:

Ingredients

1 c. powdered sugar, sifted

Pinch salt

1/2 tsp. vanilla

1 tbsp. water or 1 1/2 tbsp. cream

Cooking Directions

Blend together - liquid may be increased for better spreading consistency. Serve warm.

Brandied Cherry Coffee Cake Recipe

Ingredients

1 (8 oz.) pkg. soft cream cheese

1 c. sugar

1/2 c. butter

2 eggs

1 tsp. vanilla

1 3/4 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 c. milk

1 (21 oz.) can cherry pie filling

1 tbsp. apricot brandy

1/4 c. sliced almonds

Cooking Directions

Combine softened cream cheese, sugar and butter mixing well until blended. Blend in eggs and vanilla. Add combined dry ingredients alternating with milk mixing well after each addition. Pour into a greased and floured 13 x 9 inch baking dish.

Combine pie filling and brandy. Spoon over batter. Sprinkle with sliced almonds. Bake at 350 degrees for 1 hour. Refrigerate after cooling (covered).

Quick Cherry Coffee Cake Recipe

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1 tsp. vanilla

3 c. flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 can cherry pie filling

Cooking Directions

Preheat oven 350 degrees. Cream butter and sugar. Add eggs, one at a time. Add rest of ingredients and spread in bottom of 9x13 greased pan. (Save half of batter for top.)

Spread 1 can cherry pie filling over dough. Spread remaining batter over top. Bake at 350 degrees for 45 minutes or until brown. While warm sift powdered sugar over top.

Cherry Coffee Cake Bars Recipe

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1/2 tsp. almond flavoring

1 1/2 tsp. baking powder

1/2 tsp. salt

3 c. flour

1 can cherry pie filling

Cooking Directions

Mix all but cherries in a large bowl. Put 1/2 of batter in a greased 10x15 inch jelly roll pan. Spread cherry pie filling over batter. Put remaining batter over top with spoon. Spread slightly. Bake 35 minutes at 350 degrees.

Frost with powdered sugar frosting.

Note: You can use other flavors of pie filling.

Cherry Nut Coffee Cake Recipe

Ingredients

3 c. sifted flour

2 c. sugar

1/2 tsp. salt

2 tsp. baking powder

1 c. butter

1 tsp. vanilla

3 eggs, beaten

1 (13 oz.) evaporated milk

1 c. chopped nuts

1/3 c. chopped maraschino cherries, 1 (4 oz.) jar

Cooking Directions

Sift flour once, measure and sift again three times with the sugar, salt and baking powder. Cut in butter until the mixture resembles fine meal. Add eggs, vanilla and beat only until smooth. Fold in nuts and well drained cherries.

Pour into 10 inch tube pan which has been greased. Bake in a 350 degree oven for about 1 hour and 10 minutes or until done.

Cherry Pecan Coffee Cake Recipe

Ingredients

1/3 c. sugar

1/3 c. butter

1/2 tsp. salt

1/2 c. boiling water

3/4 c. evaporated milk

1 pkg. yeast

1/4 c. warm water

2 eggs, beaten

1 c. coarsely cut candied cherries (or cherry pie filling)

1/2 c. chopped pecans

4 1/2 c. sifted flour

Cooking Directions

Combine sugar, butter and salt in large bowl; add boiling water. Stir to melt butter; add milk. Sprinkle yeast over warm water in cup; stir to dissolve. Add to butter mixture. Stir in eggs, cherries and pecans. Add flour 1 cup at a time, beating until smooth after each addition. Cover and let rise for about 1 hour 30 minutes until double in bulk. Beat batter down; beat for 2 minutes longer with large spoon. Turn into well-greased 10-inch tube pan. Spread evenly. Cover let rise for 45 minutes or double in bulk. Bake at 375 degrees 50-55 minutes. Remove from pan immediately. Glaze with powdered sugar frosting.

Cherry Coffee Cake with Cinnamon & Nuts Topping Recipe

Ingredients

Cake:

1 stick butter

1 c. sugar

2 c. flour

1/2 tsp. vanilla

2 eggs

1 c. sour cream

1 1/2 tsp. baking powder

1/2 tsp. baking soda

Topping:

1/4 stick butter

1/2 c. sugar

1/2 tsp. cinnamon

1/2 c. chopped nuts

Cooking Directions

Cake:

Combine in order. Spread half of dough in greased 9x13 pan. Pour 1 can pie filling over this. Drop by teaspoon, remaining dough, on top of pie filling.

Topping:

Mix and sprinkle on top. Bake 45-50 minutes at 350 degrees.

Cherry Filling Coffee Cake Recipe

Ingredients

1/2 c. butter

1 1/2 c. sugar

2 1/2 c. flour

Cooking Directions

Mix and save 1 cup for topping. (You can use other fillings but prefer cherry filling.) 1 c. milk 2 eggs 1 tsp. vanilla Mix and spread in greased pan. Drop filling by spoons over the batter, then sprinkle on topping. Bake at 350 degrees for 1 hour.

Cherry Coffee Cake Recipe

Ingredients

1 c. butter

1 3/4 c. sugar

4 eggs

1 tsp. vanilla

1 can cherry pie filling

1/4 tsp. almond extract

3 c. flour

1/2 tsp. salt

1 1/2 tsp. baking powder

Cooking Directions

Cream butter and sugar. Add eggs, one at a time, stirring until smooth. Add dry ingredients and extracts. Mix well. Reserve 1 cup of batter. Spread remaining batter in a 16 x 11 greased pan. Spoon cherries over batter. Using the 1 cup of reserved batter, spoon batter over cherries. Bake at 350 degrees for 45 minutes. Drizzle a thin white frosting of powdered sugar and milk over cooled coffee cake.

Cherry Streusel Coffee Cake Recipe

Ingredients

5 tbsp. butter

1 pkg. Duncan Hines yellow deluxe cake mix

1 packet 1/4 oz. each dry yeast

1 c. regular flour, unsifted

2 eggs

1 can (1 lb. 5 oz.) cherry pie filling

2 tbsp. sugar

Glaze:

1 c. confectioners sugar (sift if it's lumpy)

1 tbsp. corn syrup

1 tbsp. water

Cooking Directions

Preheat oven to 375 degrees. Melt butter in a large 2-quart saucepan and set aside to cool. In a large mixing bowl, combine 1 1/2 cups dry cake mix (reserve remaining mix for topping) yeast, flour, eggs, and 2/3 cup warm water. Beat 2 minutes at medium speed; scrape bowl often. Spread dough in a greased 13 x 9 x 2 inch baking pan; set aside. In the saucepan, combine reserved cake mix with cooled, melted butter to make streusel topping. Mixture will be crumbly. Set aside. Spoon pie filling evenly over dough in pan. Sprinkle sugar and then streusel topping over filling. Bake immediately at 375 degrees for 30 minutes. If desired, frost with glaze.

Glaze:

Combine confectioners sugar, corn syrup and water. Drizzle over warm or cool coffee cake.

Blueberry pie filling may be substituted. Peach pie filling may be substituted except add 1/2 teaspoon cinnamon to the sugar before sprinkling over fruit.

Bisquick Cherry Swirl Coffee Cake Recipe

Ingredients

4 c. Bisquick baking mix

1/2 c. sugar

1/4 c. butter, melted

1/2 c. milk

1 tsp. vanilla

1 tsp. almond extract

3 eggs

1 (21 oz.) can cherry or blueberry pie filling

Glaze

Cooking Directions

Grease jelly roll pan or 2 square cake pans. Mix all ingredients except pie filling and glaze; beat vigorously 30 seconds. Spread 2/3 of the batter in jelly roll pan or 1/3 batter in square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoon onto pie filling. Bake until lightly brown 20-25 minute at 350 degrees.

Glaze:

Beat 1 cup powdered sugar and 1-2 tablespoons milk until smooth and desired consistency. Drizzle over top cooled coffee cake.

Cherry Swirl Coffee Cake Recipe

Ingredients

1 1/4 c. milk

1 tsp. salt

1/4 c. granulated sugar

1/2 c. shortening or butter

1 pkg. (1/4 oz.) active dry yeast

3 1/4 c. flour

2 eggs

1/2 tsp. vanilla

1 c. cherry or apricot preserves

1 c. powdered sugar

Milk

1/3 c. sliced almonds

Cooking Directions

Heat 1 1/4 cups milk, salt, sugar and shortening in small saucepan just to boiling. Cool to lukewarm. Stir in yeast; transfer mixture to medium bowl.

Add 1 cup flour to milk mixture; beat well. Add eggs and vanilla; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in a warm place free from drafts until doubled in bulk, about 1 hour. Stir batter down.

Pour batter into 2 greased 9 inch round cake pans. Let rise in a warm place until doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon. Fill grooves with preserves, using 1/4 cup for each coffee cake.

Heat oven to 375 degrees. Bake coffee cakes until golden, 30-35 minutes. Remove from pans, cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar with enough milk to make a thin glaze consistency. Drizzle over warm coffee cakes. Top with almonds. Makes 2 coffee cakes.

Cherry Cheese Coffee Cake Recipe

Ingredients

1 (3 oz.) pkg. cream cheese

1/4 c. butter

2 c. Bisquick

1/3 c. milk

1 (21 oz.) can cherry pie filling

Cream Cheese Filling:

1 (8 oz.) pkg. cream cheese

1/3 c. sugar

1 tsp. grated lemon peel

2 tsp. lemon juice

Cooking Directions

Cut cream cheese and butter into baking mix. Stir in milk. Turn dough onto well floured board. Knead lightly 8 to 10 times. Roll dough into 12"x8" rectangle. Place on lightly greased cookie sheet. Spread cream cheese filling lengthwise down center of rectangle. Make cuts 2 1/2" long at 1" intervals on 12" sides of rectangle. Fold strips over filling. Sprinkle with sugar. Bake until golden 12 to 15 minutes. Cool 10 minutes. Carefully remove to wire rack. Cool completely. Spoon pie filling down center of coffee cake. Serve with remaining pie filling.

Lemon Cheesecake Recipe

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup granulated sugar

Filling:

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

4 eggs

1/2 cup sour cream

2 tablespoons lemon juice

2 teaspoons lemon zest

Cooking Directions

Preheat oven to 325 degrees. Spray the bottom of an 8 inch springform pan with non-stick cooking spray. In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into the bottom and the sides of the springform pan. Bake 8-10 minutes or until golden brown. Remove from the oven and let cool completely.

Reduce oven heat to 250 degrees. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually add sugar and mix well. Add eggs, sour cream, lemon juice and lemon zest. Mix well. Pour into prepared crust. Place a shallow pan of water on the bottom rack of oven.

Place spring-form on a cookie sheet and bake for 1 hour and 15 minutes. Turn off the oven and leave the door closed for 1 hour. Remove from oven and let cool, then refrigerate for at least 4 hours.

Yields: 4 Servings

Black Forest Cheesecake Recipe

Ingredients

1 1/2 cups chocolate wafer crumbs

1/4 cup butter or margarine, melted

3 (8 ounce) packages cream cheese, softened

1 1/2 cups sugar

4 eggs

1/3 cup kirsch or other cherry flavored liqueur

4 (1 ounce) squares semisweet chocolate

1/2 cup commercial sour cream

Whipped cream

Maraschino cherries with stems

Cooking Directions

Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch spring-form pan. Beat cream cheese at low speed of an electric mixer until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in kirsch, and mix until blended. Pour into prepared pan. Bake at 350° for 1 hour. Cool to room temperature on a wire rack. Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Stir in sour cream. Spread chocolate mixture evenly over top. Chill thoroughly. Garnish with whipped cream and cherries.

Holiday Petite Cheesecakes Recipe

Ingredients

2 (8-ounce) packages cream cheese, softened

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons Grand Marnier or other orange-flavored liqueur

1/4 cup semisweet chocolate mini-morsels

18 vanilla wafers

1 (16-ounce) carton commercial sour cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Mandarin orange slices

Green and red maraschino cherries

Semisweet chocolate mini-morsels

Milk chocolate

Cooking Directions

Beat cream cheese in a mixing bowl until light and fluffy. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and 1 teaspoon vanilla. Divide mixture into 3 portions. Add Grand Marnier to first portion, mixing well. Add 1/4 cup chocolate mini-morsels to second portion, mixing well. Keep third portion plain. Place a vanilla wafer in each paper-lined muffin cup, spoon cream cheese mixture over wafers, filling cups three-fourths full. (Keep flavors separate.)

Bake at 375° for 20 minutes. Combine sour cream, 3 tablespoons sugar, 1/2 teaspoon vanilla, mix well. Place a heaping tablespoon of sour cream mixture over cheesecakes as soon as they are removed from oven. Spread mixture to edges. Bake at 375° for an additional 5 to 7 minutes or until topping is set. Leave in muffin pans, and refrigerate overnight. Garnish with orange slices, cherries, and chocolate mini-morsels, if desired.

Yield: 18 Servings

Cherry Fudge Cheesecake Dessert Recipe

Ingredients

1 package Original Supreme brownie mix (with chocolate syrup pouch)

3 tablespoons butter or margarine, melted

2 packages (8 ounces each) cream cheese, softened

1 1/2 cups whipping (heavy) cream

1 can (21 ounces) cherry pie filling

Cooking Directions

1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.

2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.

3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.

High Altitude (3500-6500 ft) Stir 2 tablespoons Gold Medal® all-purpose flour into brownie mix (dry) before measuring. Bake springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.

Preparation Time: 15 Minutes

Cooking Time: 210 Minutes

Yield: 12 Servings

Black Cherry And Almond Cheesecake Recipe

Ingredients

6 digestive biscuits, crushed

1 1/2 oz butter melted

3 eggs, separated

4 oz caster sugar

1 lb cream cheese at room temperature

1/2 teaspoon vanilla essence

A few flaked almonds

15 oz can black cherries, preferably stoned

1 rounded teaspoon arrowroot

Cooking Directions

Heat the oven to 350°F, 180°C, gas no. 4. Lightly butter and flour a 7 inch (17.5 cm) round cake tin with a loose bottom. Blend the biscuits with the melted butter and press firmly over the base of the cake tin. Whisk the egg yolks and sugar until light and creamy and stir in the cream cheese and vanilla essence until well blended. Whisk the egg whites, using a hand rotary or electric whisk, until they are stiff, fold into the cheese mixture and spoon into the tin. Sprinkle the almonds around the edge of the cheesecake. Bake in the oven for about 1 1/2 hours, until well risen, and pale golden brown and shrinking slightly away from the sides of the tin, then turn off the heat and leave in the oven for a further 15 to 30 minutes. Remove from the oven and leave to cool in the tin until quite cold; this cheesecake will sink slightly in the centre on cooling. Remove from the tin and place on a serving dish. Drain the cherries and, if necessary, stone them. Reserve the juice and blend 1/4 pint (150 ml) with the arrowroot in a small saucepan and then slowly bring to the boil, stirring until thickened. Add the cherries and mix lightly; spoon over the cheesecake and leave to cool completely. Chill before serving.

Cherry Glazed Cheesecake Recipe

Here I will tell you How to make Cherry-Glazed Cheesecake.

Ingredients

1/2 c. graham cracker crumbs

1 tbsp. softened corn oil margarine

7 1/2 tsp. liquid sweetener

3 eggs, separated

2 8-oz. packages cream cheese

1 tbsp. sugar

1/2 tsp. vanilla

1/4 tsp. cinnamon

1 Ige. can black cherries, pitted

1 tbsp. cornstarch

Several drops of red food coloring

Cooking Directions

Preheat oven to 325 degrees. Combine crumbs, mar- garine and 1/2 teaspoon liquid sweetener, mixing well; press mixture against sides of small springform pan. Place egg yolks, cream cheese, 6 teaspoons liquid sweetener, sugar, vanilla and cinnamon in blender. Blend until mixture is smooth; pour into bowl. Beat egg whites until stiff peaks form; fold into cheese mixture. Pour into prepared pan. Bake for 15 minutes. Increase temperature to 450 degrees. Bake for 5 minutes longer (if required). Let it be cool.

Drain cherries, reserving juice. Add enough water to reserved juice to make 1 cup liquid; mix in cornstarch, blending thoroughly. Place cornstarch liquid in saucepan; cook over medium heat until thickened slightly. Add 1 teaspoon liquid sweetener and food coloring. Remove from heat; mix thoroughly. Arrange cherries on top of cheesecake. Spoon on glaze. Refrigerate for at least 2 hours.

Yield: 8 Servings