Mini Hot Fudge Cakes And Strawberry Hearts Recipes

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MINI HOT FUDGE CAKES AND STRAWBERRY HEARTS



Mini Hot Fudge Cakes and Strawberry Hearts image

Betty Crocker® Complete Desserts™ mix gets jazzed up with fresh strawberries and ice cream. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 3

1 box Betty Crocker™ Complete Desserts® triple chocolate hot fudge cake mix
About 1 quart strawberries
Ice cream, if desired

Steps:

  • Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box.
  • Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small "V" at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream.

Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dessert, Sodium 260 mg, Sugar 30 g, TransFat 1/2 g

MINI TOASTED STRAWBERRY SHORTCAKES



Mini Toasted Strawberry Shortcakes image

Provided by Food Network Kitchen

Time 1h

Yield 24 shortcakes

Number Of Ingredients 8

1/3 cup finely chopped strawberries, plus 24 whole small strawberries
1/4 teaspoon vanilla extract
6 tablespoons sugar
1 store-bought angel food cake
1 large pasteurized egg white
1/4 cup marshmallow cream, plus more for topping
1 teaspoon fresh lemon juice
Pinch of salt

Steps:

  • Toss the chopped strawberries, vanilla and 4 tablespoons sugar in a bowl. Set aside until syrupy, about 30 minutes.
  • Trim off the tops of the whole strawberries. Cut the cake into 1/2-inch-thick slices, then use a 1 1/2-inch-round cookie cutter to cut out 24 rounds.
  • Beat the egg white, marshmallow cream, lemon juice, salt and the remaining 2 tablespoons sugar with a mixer on medium speed until stiff peaks form (the mixture may separate before coming together), about 5 minutes.
  • Dip one side of each cake round about halfway into the strawberry syrup and transfer to a baking sheet, syrup-side up. Spoon some of the chopped berries in the center. Top with a dollop of marshmallow cream.
  • Swirl the tip of each whole strawberry in the meringue. Press a strawberry, cut-side down, into the marshmallow cream on top of each cake. Toast the meringue with a kitchen torch or broil until golden, rotating as needed. Serve immediately.

Nutrition Facts : Calories 72 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 147 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 1 grams, Sugar 5 grams

MINI STRAWBERRY PRINCESS CAKES



Mini Strawberry Princess Cakes image

These are mini versions of the classic Swedish Princess Cake. I grew up eating these at IKEA and have always been in love with the colorful chewy marzipan shells!

Provided by Molly Yeh

Categories     dessert

Time 3h5m

Yield 15 servings

Number Of Ingredients 21

1/2 cup (1 stick; 113 grams) unsalted butter, softened, plus more for the pan
1 1/4 cups (150 grams) all-purpose flour
3/4 cup (84 grams) almond flour
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup (145 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (112 grams) buttermilk
1/4 cup (90 grams) store-bought strawberry jam
1 cup (227 grams) heavy cream
1/2 cup (60 grams) powdered sugar
Pinch kosher salt
1 pound (454 grams) marzipan
Purple food coloring, for the cakes
Dusty rose food coloring, for the roses
Cypress or moss food coloring, for the leaves
2 tablespoons strawberry jam
Powdered sugar, for dusting

Steps:

  • For the princess cakes: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease a quarter-sheet pan and line with parchment paper. Set aside.
  • In a medium bowl, whisk together the flours, salt, baking powder and baking soda.
  • In a separate large bowl, use an electric or stand mixer to beat the butter with the granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg, vanilla and almond extract and beat well. Add a third of the dry ingredients to the butter mixture and mix until just combined. Add a third of the buttermilk. Repeat with another third of each, and then the final third, mixing until just combined.
  • Spread the batter out evenly in the quarter-sheet pan and bake until a toothpick inserted in the center comes out clean. Begin checking for doneness at 18 minutes.
  • Let the cake cool fully in the pan (the cake can be made in advance and frozen).
  • For the whipped cream: In a large bowl or the bowl of a stand mixer, combine the heavy cream, powdered sugar and salt. Beat to stiff peaks. Spoon the whipped cream into a large pastry bag fitted with a large round tip. Refrigerate until ready to use.
  • Use a 2-inch biscuit cutter to cut the cake into 15 circles. Spread the top of each cake circle with a thin layer of jam. Top each with a small mound of whipped cream.
  • Freeze the cakes for 1 hour while you prepare the marzipan.
  • For the marzipan: Separate the marzipan into a 12-ounce ball and two 3-ounce balls.
  • Knead purple food coloring into the 12-ounce ball until the desired color is reached. Wrap in plastic to keep from drying out.
  • Knead dusty rose food coloring into a 3-ounce ball until the desired color is reached. Wrap in plastic. Knead the cypress or moss food coloring into the final 3-ounce ball until the desired color is reached. Again, wrap in plastic until ready to use.
  • In a small mixing bowl, mix together the strawberry jam and 1 tablespoon
  • water until thoroughly combined. Set aside.
  • Roll the purple marzipan out to 1/8-inch thick, dusting with powdered sugar as necessary to prevent sticking. Cut out fifteen 4-inch circles, stacking them with a piece of parchment paper between each one to keep from sticking. Wrap in plastic while you make the roses and leaves.
  • To make the pink roses: Pinch off a small piece of dusty rose marzipan and make little flat snakes. Then coil them to form a rose. Repeat to make 15 roses.
  • To make the leaves: Pinch off a small piece of green marzipan and form into an oval leaf. Repeat to make 30 leaves. Adhere two leaves to each rose using the thinned jam as glue.
  • To assemble the cakes: Remove the cakes from the freezer. Using a pastry brush, lightly brush each purple circle with the thinned jam. Place the circle, jam-side-down, over a cake to cover and gently press all around until the cake is completely covered. Set aside and repeat with the remaining circles until all the cakes are covered. Top each cake with a rose.
  • Serve immediately or refrigerate for up to a day or two until serving. Enjoy!

HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY



Hidden Heart Strawberry Bundt Cake Recipe by Tasty image

What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 19

2 loaves vanilla pound cake
16 tablespoons unsalted butter, room temperature
1 ½ cups sugar
½ teaspoon kosher salt
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons baking soda
½ cup whole milk
½ cup strawberry puree
nonstick cooking spray
¼ cup water
¼ cup sugar
½ tablespoon vanilla extract
1 cup white chocolate chip
½ cup heavy cream, hot
red sprinkle
pink heart sprinkle
heart shaped cookie cutter

Steps:

  • Preheat the oven to 350°F (180°C).
  • On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
  • Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
  • In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
  • Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
  • Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
  • Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
  • Grease a bundt pan with nonstick spray.
  • Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
  • Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
  • Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
  • Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
  • Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
  • Pour the white chocolate ganache over the cake. Decorate with sprinkles.
  • Slice the cake to reveal the hidden hearts, then serve.
  • Enjoy!

Nutrition Facts : Calories 934 calories, Carbohydrate 114 grams, Fat 49 grams, Fiber 2 grams, Protein 14 grams, Sugar 59 grams

LITTLE FRENCH FUDGE CAKES



Little French Fudge Cakes image

No commercial mix has chocolate as good as this! The cake itself is nearly as dense as fudge.

Provided by Jocelyn

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 6

Number Of Ingredients 11

1 (4 ounce) bittersweet chocolate bar, chopped
1 ½ (1 ounce) squares unsweetened chocolate, chopped
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 eggs
1 egg yolk
¾ cup white sugar
⅛ teaspoon salt
3 tablespoons organic all-purpose flour
½ (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
  • Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
  • In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
  • Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

Nutrition Facts : Calories 426.9 calories, Carbohydrate 47 g, Cholesterol 122.8 mg, Fat 25.3 g, Fiber 3.7 g, Protein 5.9 g, SaturatedFat 15 g, Sodium 77.8 mg, Sugar 38.2 g

STRAWBERRY FUDGE CAKE



Strawberry Fudge Cake image

Strawberries and Chocolate. What more can you ask for. This is guaranteed to be a hit at your next dinner party.

Provided by schafs

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 9

2 (15 1/2 ounce) packages chocolate chunk brownie mix
4 eggs
2/3 cup oil
4 teaspoons strawberry extract
1 cup mini chocolate chip
1/2 cup strawberry ice cream topping, from a jar
2 (16 ounce) cans vanilla frosting
1 pint strawberry
1/3 cup water

Steps:

  • Preheat oven to 350; coat 2 8" round cake pans with cooking spray.
  • In large bowl, beat brownie mix, eggs, oil, 1/3 cup water and extract until blended, 1 minute; stir in chips.
  • Divide batter between pans and bake 35 minutes.
  • Puree strawberry topping until smooth.
  • Poke holes into hot cakes; spread with topping; cool in pans 30 minutes on racks; Remove from pans and cool completely.
  • Place one cake layer on plate and spread with 1 1/2 cups frosting, then top with remaining layer.
  • Spread top& sides with remaining frosting.
  • Garnish with whole or sliced strawberries.

Nutrition Facts : Calories 424.7, Fat 22.9, SaturatedFat 5.2, Cholesterol 52.9, Sodium 125.7, Carbohydrate 54.3, Fiber 1.2, Sugar 45.9, Protein 2.2

SWEETHEART FUDGE CAKE



Sweetheart Fudge Cake image

"When asked to make dessert for a friend's engagement party, I came up with this cake," recalls Tiffany Taylor of St. Petersburg, Florida. "It's great for Valentine's Day."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12-14 servings.

Number Of Ingredients 8

1 package chocolate fudge cake mix (regular size)
1 teaspoon vanilla extract
1/4 cup currant jelly, warmed
3/4 cup heavy whipping cream
3 ounces semisweet chocolate, chopped
1 can (16 ounces) vanilla frosting
1 carton (8 ounces) frozen whipped topping, thawed
2 pints fresh raspberries

Steps:

  • Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. , In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely., In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.

Nutrition Facts :

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