Page 66 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Step 2

Cream shortening and sugar until light and fluffy. Beat in eggs and
vanilla. Beat in flour mixture, alternating with buttermilk, until

combined. Pour into 2 round 8 inch pans.

Step 3

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until
a toothpick inserted into the cake comes out clean. Cool completely.
Remove paper from the cakes. Cut each layer in half, horizontally,

making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

Step 4

In a medium bowl, cream the butter until light and fluffy. Add
confectioners sugar, pinch of salt, and coffee; beat until smooth. If
the consistency is too thick, add a couple teaspoons of cherry juice
or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3

of the cherries. Repeat with the remaining layers.

Step 5

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2
teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides
of cake. Sprinkle with chocolate curls made by using a potato peeler

on semisweet baking chocolate.

Nutrition Facts

Per Serving:

693 calories; protein 6.4g 13% DV; carbohydrates 88.8g 29% DV; fat
33.6g 52% DV; cholesterol 106.9mg 36% DV; sodium 468.3mg 19%
DV.