VALENTINE HEART CAKE

It is hard to believe but Valentine's Day will be here soon. This pretty cake is courtesy of Hershey's. I found this recipe on their website some time ago and it is a delicious fudgey and moist cake. It makes for a lovely presentation too. So why not make it for someone special. I know they will love it.

Cake
1-3/4 c. all-purpose flour
¾ c. unsweetened cocoa powder
1 ½ tsp. baking soda
¼ tsp. salt
2/3 c. butter, softened
1 ¾ c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs
1-1/2 cups dairy sour cream
PINK BUTTERCREAM FROSTING (recipe follows)
Maraschino cherries or chocolate curls (optional)

Preheat oven to 350°F. Spray two 9-inch heart-shaped pans with non-stick baking spray containing flour. Sift together the flour, cocoa powder, baking soda and salt. Set aside. In large mixing bowl, beat the butter, sugar and vanilla extract on medium speed until light and fluffy. Add the eggs, one at a time until well blended. Reduce the mixer speed to low and gradually add the flour mixture alternately with the sour cream, blending well. Do not overmix. Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks to cool completely. Spread Pink Buttercream Frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls. Serves 10 to 12.

Pink Buttercream Frosting

1/2 c. (1 stick butter), softened

4 1/4 c. confectioners sugar

4 to 5 T. milk

2 tsp. vanilla extract

1/4 tsp. red food coloring

Beat butter in medium bowl until creamy. Gradually add confectioners sugar alternately with milk and vanilla until smooth and of desired consisency; stir in food color.

*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.

LUSCIOUS LEMON BARS

Wow! What a week we have had in Atlanta. I am sure you have all seen the news and it wasn't pretty. The ice was absolutely incredible and put the city at a standstill. It is finally warming up and the ice is starting to melt. It was impossible to drive and I prepared myself before the storm hit. I stocked up on supplies and of course took some time to bake. We were fortunate that we didn't lose the power. I made these yummy lemon bars. I hope you enjoy them as much as I do.

Crust
1 c. (2 sticks) butter, softened
½ c. confectioners’ sugar, sifted
2 c. all-purpose flour
1/8 tsp. salt

Filling
4 lg. eggs, beaten lightly
1 ½ c. granulated sugar
3 T. all-purpose flour
2 tsp. grated lemon peel
2/3 c. lemon juice
1/3 c. milk
1/8 tsp. salt
Confectioners’ sugar for dusting

Preheat oven to 350ºF. Lightly grease a 9x13x2-inch baking sheet and line with parchment paper allowing edges to come over sides. In large mixing bowl, cream the butter and confectioners’ sugar with mixer on medium speed until light and fluffy. Combine the flour and salt. Reduce the mixer speed to low and gradually add the flour. Mix just until blended. Dump the dough onto a floured board and gather into a ball. Flatten the dough and press it into the prepared sheet, building up a ½-inch edge on all sides. Refrigerate dough for about 30 minutes. Bake the crust for 15-20 minutes or until very lightly browned. Let cool on wire rack. Reduce the oven temperature to 325ºF. Filling: Whisk together the eggs, granulated sugar, flour, lemon peel, lemon juice, milk and salt. Pour over the warm crust and bake for 20-25 minutes or until the filling is set. Let cool to room temperature. Grasp the parchment paper and carefully lift onto a cutting board. Cut into bars and dust with confectioners’ sugar. Makes 24 bars.

DELICIOUS BROWNIES

These brownies are so sinfully rich. It is my favorite brownie recipe. I have included a frosting but I usually do not make the frosting. I prefer them with a big, big scoop of ice cream. Whatever you decide, I really think you will find they are very decadent.

Brownies
1 c. all-purpose flour
¼ tsp. salt
½ tsp. ground cinnamon
6 (1 oz.) squares unsweetened chocolate
1 c. (2 sticks) butter
2 c. granulated sugar
2 tsp. vanilla extract
4 lg. eggs
1 c. chopped walnuts

Frosting
1 c. confectioners’ sugar
3 T. unsweetened cocoa powder
3 T. butter, softened
1 T. light corn syrup
1 tsp. vanilla extract

1-2 T. milk

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Sift together the flour, salt and cinnamon. Set aside. In small saucepan, over low heat, melt the chocolate and butter. Let cool for about 5 minutes. In large mixing bowl, place the sugar, cooled chocolate and vanilla extract. Mix on medium speed with mixer until blended. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and gradually add the flour mixture. Stir in the nuts. Bake for 30 to 35 minutes or until toothpick inserted in center comes out with moist crumb. Do not overbake. Remove to wire rack to cool completely. Frosting: Sift together the confectioners’ sugar and cocoa powder. In mixing bowl, cream the butter, corn syrup, half of the sugar-cocoa powder mixture, vanilla extract and 1 tablespoon of the milk with mixer on low speed until well blended. Gradually add the remaining sugar-cocoa powder mixture and beat until well blended and of spreading consistency. Add the additional 1 tablespoon milk, if necessary. Spread over cooled brownies. Cut into squares.