BE MY VALENTINE CAKE AND BUTTERCREAM FROSTING
1 pkg. white cake mix for 2 layer cake
1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean
Spray)*
2/3 c. milk
3 tbsp. flour
1/2 c. margarine or butter, softened
1/2 c. shortening
3/4 c. sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 pts. strawberries
About 2 hours before serving or early in day: Preheat oven to 350
degrees. Grease and flour 8 inch round cake pan and 8 inch square
baking pan. (If you have a heart shaped baking pans you can use
those.)
Prepare cake mix as label directs, using egg whites; pour into pans.
Blend
cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label
directs. Prepare frosting: In 1 quart saucepan, mix milk and
flour.
Over medium heat, cook until mixture boils, stirring constantly; boil 1
minute. Cool slightly. In small bowl, with mixer at low speed,
beat
margarine, shortening, and sugar until blended. At high speed, beat
until light and fluffy. Reduce speed to low; add milk mixture,
vanilla, and
salt; at high speed, beat until very fluffy. Cut round layer into 2
semi-circles; arrange on plate with square layer to form a heart.
Spoon 1/3 frosting into decorating bag with rosette tube. Spread
remaining
frosting over cake. Cut each berry in half; arrange on cake, leaving
3/4 inch border. Pipe frosting around berries. Makes 16 servings.
Each
serving, about 385 calories. *Cranberry-raspberry sauce may be
substituted.
Beauty is eternity gazing at itself in a mirror.
Kahlil Gibran
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