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Valentine Cake is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2/3 cup butter or margarine, softened
2 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
3/4 cup Cocoa (Hershey's)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups dairy sour cream
Buttercream Frosting (see below)
Maraschino cherries for decorating
Heat oven to 350 degrees. Grease and flour two 9 inch heart-shaped pans. Beat butter and sugar until creamy in large bowl. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, beating well after each addition. Beat 3 minutes on medium speed. Pour batter evenly into prepared pans. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks. Cool completely.
Pink Buttercream Frosting
1/2 cup (1 stick) butter or margarine, softened
4 1/4 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla extract
1/4 teaspoon red food color
Beat butter in small bowl until creamy. Gradually add powdered sugar alternately with combined milk and vanilla, beating well after each addition until smooth. Stir in food color. If needed add milk, 1 teaspoon at a time. Cake serves 10-12.
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