This Week… A Sweet Heart!
We’re having friends over for dinner tonight, so I decided to make a heart-shaped cake for dessert. Believe it or not, it is not a chocolate cake, and there’s nothing chocolate about it.
It’s easy to make, moist, and a family favorite.
If you want a heart-shaped cake and don’t have a heart-shaped pan (I don’t), you’ll need one square and one round pan.
All you have to do is cut the round cake in half and place it on two sides of the square piece. See below:
Great Yellow Cake(from The New Basics Cookbook)
Makes 2 round cakes
2 c sugar
4 eggs
1 c vegetable oil
1c dry white wine
2 ½ c unbleached all-purpose flour
½ tsp salt
2 ¼ tsp baking powder
1 tsp vanilla extract
Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Beat the sugar and eggs together with an electric mixer on medium speed for 30 seconds. Add the oil, wine, flour, salt, baking powder, and vanilla; beat for 1 minute.
Pour the batter into the prepared pans. Place the pans on the middle rack of the oven, and bake until the cake has pulled away from the sides of the pans and a knife inserted in the center comes out clean, 30 minutes.
Let the cakes cool in the pans for 5 minutes. Then turn them out onto wire racks and let them cool for at least 2 hours.
You can use any frosting you wish. I’ll have a buys kitchen tonight, so I used canned (shudder) Duncan Hines Creamy Vanilla Frosting. I dyed it pink and added some special touches
Happy Valentine’s Day!!
All you need is love. But a little chocolate now and then doesn't hurt.
Charles M. Schulz
If you have only one smile in you, give it to the people you love.
Maya Angelou
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