HEART'S DELIGHT TORTE
Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "I found the recipe on a newspaper we used for packing material when we moved to our new home," recalls Nancy Heesch of Sioux Falls, South Dakota. "Our family enjoys it so much, it has become the traditional birthday cake at our house."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. , Pour into a greased and floured 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. , Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).
Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 182mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
HEART'S DELIGHT ECLAIR
This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy! -Lorene Milligan, Chemainus, British Columbia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Cut an 11-in. heart-shaped pattern out of parchment or waxed paper., On a lightly floured surface, roll each pastry sheet into a 12-in. square. Using pattern and a sharp knife, cut a heart from each sheet; place on greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks to cool completely., In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. In another bowl, beat cream and 1/2 teaspoon vanilla until stiff peaks form; lightly fold into pudding. , Split each pastry heart into 2 layers; reserve 1 of the top layers. Place 1 of the remaining layers on a serving plate; spread with a third of the pudding mixture. Repeat twice; top with reserved layer., Mix confectioners' sugar, water, almond extract and remaining vanilla until smooth; spread over top pastry., In a microwave, melt chocolate chips and shortening; stir until smooth. Pipe or drizzle over top as desired. Refrigerate until set.
Nutrition Facts : Calories 488 calories, Fat 29g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 252mg sodium, Carbohydrate 53g carbohydrate (27g sugars, Fiber 3g fiber), Protein 6g protein.
HEART'S DELIGHT TORTE
Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. 'I found the recipe on a newspaper we used for packing material when we moved to our new home,' recalls Nancy Heesch of Sioux Falls, South Dakota. 'Our family enjoys it so much, it has become the traditional birthday cake at our house.'
Provided by Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).
Nutrition Facts : Calories 382.1 calories, Carbohydrate 69.6 g, Cholesterol 19.3 mg, Fat 10.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 211 mg, Sugar 23.9 g
HEART-SHAPED CHOCOLATE TORTE
Of course this Heart-Shaped Chocolate Torte is the ideal Valentine's Day dessert. But feel free to show 'em the love any old day.
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325ºF.
- Spray bottom of 8-inch heart-shaped pan with removable bottom with cooking spray. Microwave chocolate, butter and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool.
- Beat eggs and vanilla in large bowl with mixer until blended. Add granulated sugar and flour; mix well. Gradually add chocolate mixture, mixing after each addition until well blended. Pour into prepared pan.
- Bake 30 min. or until edge is slightly puffed. Cool 20 min. Run knife around dessert to loosen from rim of pan; remove rim. Cool dessert completely.
- Cook jam in small saucepan on medium-low heat just until melted, stirring frequently; cool slightly. Spread jam onto top of dessert; top with strawberries. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 240, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS
Originally found in Taste of Home magazine, listed as a "runner up" in one of their contests. Submited by Lorene Milligan of Chemainus, British Columbia. As a surprise for a good friend, it was a part of a carry in meal I prepared for her and her family for her birthday and has been requested over and over by everyone who has tried it since. Today I do not cut into a heart shape but instead leave it as a square (to get it to go as far as I can!) Ready made puff pastry sheets make this a breeze to prepare and the appearance is VERY elegant! A real show-stopper!
Provided by Lady Dancer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
- Place on ungreased cookie sheets.
- (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
- Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
- Remove to wire rack to cool.
- Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
- In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
- Split puff pastry sheets horizontally with a serrated knife.
- Place one layer on a serving plate and top with 1/3 of the pudding mixture.
- Repeat twice.
- Top with remaining pastry.
- In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
- Carefully spread over top of dessert.
- Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
- Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
- This holds well overnight but we never seem to have any leftovers to keep any longer than that!
Nutrition Facts : Calories 523.3, Fat 35, SaturatedFat 15.8, Cholesterol 62.9, Sodium 321.9, Carbohydrate 48.1, Fiber 1, Sugar 25.2, Protein 6.1
HEART'S DELIGHT TORTE
Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. 'I found the recipe on a newspaper we used for packing material when we moved to our new home,' recalls Nancy Heesch of Sioux Falls, South Dakota. 'Our family enjoys it so much, it has become the traditional birthday cake at our house.'
Provided by Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use).
Nutrition Facts : Calories 382.1 calories, Carbohydrate 69.6 g, Cholesterol 19.3 mg, Fat 10.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 211 mg, Sugar 23.9 g
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