My True Love Cake Recipes

TRUE LOVE CHOCOLATE CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce., Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13x9-in. baking pan coated with cooking spray., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

LEMON LOVE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan with butter and dust with flour.
• Prepare the cake mix according to package directions, then add 2 tablespoons lemon juice. Pour the batter into the prepared baking pan and set aside.
• Beat the ricotta, lemon zest and 4 ounces of the mascarpone with an electric mixer on medium-low speed until smooth. Add the sugar and vanilla; beat until smooth. Add the eggs, one at a time, beating after each addition until just combined. Gently spread the ricotta mixture evenly over the cake batter.
• Bake until the cake layer has risen to the top (the ricotta and cake layers switch places) and a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Let cool completely, about 30 minutes.
• Meanwhile, beat the remaining 12 ounces mascarpone with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.

MY TRUE LOVE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth., Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving.

SICILIAN LOVE CAKE

Steps:

• Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
• To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
• To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.

ITALIAN LOVE CAKE

Steps:

• Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
• Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
• Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
• Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

PINEAPPLE LOVE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Blend cake mix, water, 3 eggs, and oil together in a large bowl using an electric mixer until smooth. Pour batter into the prepared pan.
• Mix ricotta cheese, sugar, 3 eggs, and vanilla extract together in a bowl. Pour evenly over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool, at least 20 minutes.
• Mix milk and pudding mix together until thickened. Fold in whipped topping and pineapple. Spread over the cooled cake. Cover and refrigerate until set, at least 4 hours.