Page 86 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set
aside.

Step 4

Beat shortening in a large bowl with an electric mixer on medium
high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat
until well combined. Add the egg whites, one at a time, beating well
after each.

Step 5

Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the

flour and milk mixture alternately to the shortening mixture, beating
on low speed after each addition until just combined. Stir in the
chopped cherries and nuts. Pour batter into prepared pans.

Step 6

In preheated oven until cake springs back when lightly touched with

a finger or a tester comes out clean, 20 to 25 minutes for round
cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans
on a wire rack for 10 minutes, then invert onto wire rack to cool
completely.

Step 7

To make frosting: beat 3/4 cups butter in a large bowl till fluffy.

Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly
beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4
teaspoon salt. Gradually beat in the remaining 3 cups sifted

confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if
needed, to make frosting of spreading consistency. If desired, tint the
frosting pink by adding 6 drops of red food coloring.

Step 8

Once cake is completely cool, frost with butter frosting and decorate
with maraschino cherries with stems.

Nutrition Facts

Per Serving: