Sweetheart Red Cake Recipes

CLASSIC WALDORF RED CAKE

Steps:

• Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
• In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
• Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
• In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
• In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
• Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

SWEETHEART CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.
• Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.
• Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.
• Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.
• Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.
• Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

SWEETHEART FUDGE CAKE

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.

SWEETHEART CAKE

Steps:

• Sift flour, sugar, baking powder and salt into mixing bowl.
• Drop in shortening.
• Combine milk and cherry juice and add in a stream to dry mixture.
• Add extracts; beat two minutes.
• Add egg whites; beat two minutes.
• Add cherries and nuts; beat 2 minutes.
• Bake in two greased and floured 9-inch pans at 375 degrees for 20 to 25 minutes.
• Frost when cool using a plain butter frosting, replacing liquid with cherry juice.
• Decorate with cup up cherries.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.

CHOCOLATE SWEETHEART CAKE

Steps:

• Heat oven to 350°. Grease bottom only of 1 round pan, 8x1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
• Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.