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.