The Sweetheart Cake
Hello! It has been a really long time since I have taken the time to post anything on this blog, my apologize. I do still love to bake cakes and decided to post this one for you all.
Valentines is a great time to show your love through sugar and baked goods. Next time you want to show some love, or have a sweet tooth craving, make the Sweetheart Cake! You can use your favorite white cake recipe, I tried this White Almond Sour Cream recipe and LOVED it! This cake was very moist and I am a sucker for anything with almond flavoring!
1 Box White Cake Mix
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoons salt
1 1⁄3; cup water
1/8 cup vegetable oil
1 teaspoon real vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites
1 8oz package cream cheese (room temp)
1/2 cup powdered sugar
the large container of cool whip (room temp)
1 can cherry pie filling (you can do 2 cans for extra cherry love)
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full. To make the heart shape use one square pan and one round pan. 4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6. Baking time varies according to the size and depth of pans being used. I lost track of the amount of time I cooked mine after about 30 min. Just check it often.
7. After cakes have cooled place them on your cake plate (you will need a pretty big plate, I usually have to cut up a piece of cardboard box and cover it with tin foil.) Cut the round cake in half and place on conjoining sides of the square like so...
1. Blend the room temperature cream cheese until smooth.
2. Add the powdered sugar and beat until smooth.
3. Add the room temperature cool whip and blend.
4. Frost cake then pour cherries on top, for extra cherry love I will use two cans and let it drip down the sides of the cake
This cake is best when chilled so I usually will make it ahead and refrigerate overnight.