Cut Up Cake For Sweethearts Recipes

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BUTTERFLY CUT-UP CAKE



Butterfly Cut-Up Cake image

You'll "wow" your guests when you bring out this pretty party cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
Tray or piece of cardboard covered with foil
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
Colored sugars
1 tube (0.68 oz) Betty Crocker™ decorating gel
Assorted candies, such as jelly beans (cut in half), pastel mints, miniature jawbreakers, cherry rock candy
Betty Crocker™ Fruit by the Foot™ chewy fruit snack rolls (any flavor)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch rounds. Wrap and freeze 1 layer for other use. Refrigerate or freeze remaining layer 30 to 60 minutes or until firm for easier handling.
  • Using serrated knife, cut rounded top off cake to level surface; place cut side down. Cut cake in half; cut a notch on each cut side, slightly below center, to form wings as shown in diagram. To make butterfly, arrange 2 wings on foil-covered tray; use 2 of the leftover notched pieces to form the body, trimming if necessary. Attach pieces together with a small amount of frosting. Spread a thin layer of frosting over top and sides to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
  • Sprinkle with colored sugars. Outline wings and body with decorating gel. Decorate wings with assorted candies as desired. Roll fruit snack rolls to make antennae. Store loosely covered.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 32 g, TransFat 2 1/2 g

SWEET HEART CAKE



Sweet Heart Cake image

Bake your feelings known with a heart-shaped cake that's as sweet as it is easy. Wondering how to make a Sweet Heart Cake? Start with Betty Crocker™ cake mix, and then use one 8-inch round pan and one 8-inch square pan. Follow our step-by-step directions and diagram to create this Valentine's Day cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h58m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Red food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
  • Bake square pan 25 to 29 minutes, round pan 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
  • Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 32 g, TransFat 2 g

SWEETHEART CAKE



Sweetheart Cake image

I found this in the Valentine's Day edition of my local paper. It is very good and so pretty. Baked in heart-shaped pans this is the perfect dessert for your sweetheart! (Prep time is approximate)

Provided by Denise in da Kitchen

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 12

2 1/2 cups sifted flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
3/4 cup milk
1/4 cup maraschino cherry juice
1 teaspoon vanilla extract
2 teaspoons almond extract
4 egg whites, unbeaten
18 maraschino cherries, well drained and finely chopped
1/2 cup finely chopped walnuts

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.

Nutrition Facts : Calories 3964.9, Fat 150.7, SaturatedFat 33.9, Cholesterol 25.6, Sodium 3917.2, Carbohydrate 599.1, Fiber 15.3, Sugar 339.5, Protein 61.8

CHOCOLATE SWEETHEART CAKE



Chocolate Sweetheart Cake image

Surprise your loved ones with this beautiful and delicious heart-shaped chocolate cake - perfect dessert for Valentine's Day.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 5

1 package ( 1 pound 2.25 ounces) devil's food cake mix with pudding
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting

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.

Nutrition Facts : Calories 410, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 38 g, TransFat 1 g

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