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How To make Chocolate Sweetheart Cakes For Two
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 (recipe - follows) Tube decorating icing 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 in a 350-degree F oven 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. Garnish with decorator icing. Makes 2 small cakes. 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 2/3rds cup powdered sugar and 1 tablespoon cocoa. Add to butter mixture alternately with 2 to 3 tablespoons milk. Stir in 1/8 teaspoon vanilla extract. Makes about
1/3rd cup frosting.
Recipe from Hershey's Cocoa; copied from Daily Local News Food Section 2/09/94.
* SLMR 2.1a * ~-- FLAME v1.0 * Origin: Del Ches Systems BBS - Exton,PA 610-363-6625 Since 1983 (1:273/323)
=========================================================================== BBS: Ned's Opus Date: 02-10-94 (16:58) Number: 165 From: WESLEY PITTS Refer#: NONE To: BOB POLK Recvd: NO Subj: Bean Bread *CR Conf: (4) Cooking
How To make Chocolate Sweetheart Cakes For Two's Videos
Kids cooking - Sweetheart cakes
Say it in icing! These homemade loveheart cupcakes are great for kids to make and give to friends and family.
MAKES 6 TAKES 20 minutes to make + 18-20 minutes to bake + time to cool
• 100g unsalted butter, softened
• 100g caster sugar
• 1 tsp vanilla extract
• 2 Co-operative British free range eggs
• 100g self raising flour for the decoration
• 200g Co-operative ready to roll white icing
• 3 food colourings
• 1 pack cake icing pens
• 50g unsalted butter, softened
• 100g icing sugar
• 1 tsp vanilla extract
• 4 Co-operative Loved By Us lemon sherbets or fruit sherbets
1. Set the oven to 200°C/fan 180°C/Gas 6. Put the butter, sugar, vanilla, eggs and flour into a bowl and whisk for 2-3 minutes†.
2. Put 6 paper cake cases into a cupcake tin and divide the mixture between the cases. Bake for 18-20 minutes† then leave to cool.
3. Break the white icing into 3. Knead a little colouring into each piece then roll out. Cut 2 circles from each to fit the cakes.
4. Stamp each circle with a heart-shaped cutter and draw over the heart with an icing pen. Add a message inside the heart.
5. Whisk together the butter, icing sugar and vanilla† and spread a little on top of each cake. Bash the sweets with a rolling pin to smash them into pieces and sprinkle them on top.
6. Carefully lift up your circles of icing, taking care not to smudge the decoration, and place one on top of each cake. Share with friends or give to your Valentine!
†Young children will need adult supervision
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Valentine's Day Special | Hidden Heart cake recipe | Valentine's Day Surprise Recipes | sweetheart
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How to make Strawberry Chocolate Sweetheart Sandwich by Prae's Kitchen
Love cooking, eating and traveling. Love sharing cooking experiences. Home cooking style with easy technique and time saving. Present simple food in Prae's way..make it different !
Ingredients
150g caster sugar
6 large eggs , separated
250g good-quality dark chocolate
icing sugar , for dusting
Method
Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
FOR THE CREAM FILLING
2 cups whipping cream , lightly whipped
150g strwberries
30 g icing sugar
Beat the cream with icing sugar till soft peak
Put it into piping bag and squeeze it on the cake
Decorate, dust with icing sugar and serve.
Prae's Kitchen's Wiki
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