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Chocolate Sweetheart Cakes for Two

Ingredients:

3/4 c  All purpose flour
1/4 c  Granulated sugar
1/4 c  Pakced light brown sugar
3 tb Cocoa
1/2 ts Baking soda
1/8 ts Salt
1/2 c  Water
3 tb Vegetable oil
1/2 ts White vinegar
 1/2 ts Vanilla extract

Chocolate Frosting:

1 tb butter
2/3 c powdered sugar
1 tb cocoa
2 tb milk
1/8 tsp vanilla extract

Preparation:


Heat oven to 350 degrees F. Grease and flour an 8" square baking pan. In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour batter into prepared pan. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3 1/4-inch heart-shaped cookie cutter, cut cake into four pieces. Spread chocolate frosting on top of two pieces. Place remaining two hearts on top.

For the Chocolate Frosting:

Place 1 tablespoon butter in a small, microwave-bowl.  Cook on high (100 percent power) for 20 seconds or until butter is melted. In a separate bowl, stir together the powdered sugar and cocoa. Add to butter mixture alternately with the milk.  Stir in the vanilla extract. Makes about 1/3rd cup frosting.
 

Chocolate Romance Cake

Ingredients:

1 3/4 c  Flour, sifted all-purpose flour
1 ts Baking powder
4 tb Buttermilk, powdered
9 ts Cocoa
1 1/2 c  Sugar
1 ts Salt
1 ts Cinnamon
1 ts Cloves, ground
1 ts Allspice
1/2 c  Mayonnaise, + 3 tb
2 medium Eggs
1 ts Vanilla
1 c  Sour cream , divided

Frosting:

1/4 c  Butter
8 oz Cream cheese
1 box Confectioner sugar
1/4 c  Cocoa
Cinnamon, dash
1 ts Vanilla

Preparation:


Preheat oven to 350 degrees F.(moderate). Grease and flour 9x12x2 cake pan. Mix together the flour, baking powder, buttermilk, cocoa, sugar, salt, cinnamon, cloves, and Allspice .Blend in mayonnaise, eggs, vanilla and 1/2 of sour cream. Beat 2 minutes at medium speed with mixer or 300 strokes by hand. Add remaining sour cream and beat 2 minutes longer.P our into pans. Bake 25 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on rack a few minutes before removing from pan. Frost when cake has cooled.

For Frosting:

Cream butter and cream cheese together until fluffy. Gradually add the sugar, cocoa and cinnamon one at a time until all are well blended. Add vanilla and blend well.
 



 

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