Guess what the theme is this week? My Cakes shows debut this week at 3 libraries for Valentine's Day and I'm up to my eyeballs in those recipes right now.
I did make the Fudge Pie yesterday during the Game. It was good, but a bit bitter, despite the 1 cup of sugar. Also, I didn't use pecans. I would suggest using a dab of whipped cream or a tiny amount of chocolate sauce on top. Frosting would likely also work. I tried all these combos plus a bit of ice cream. My work is never done.
This is from the Southern Heritage Southern Living Cakes volume. I don't know why it's Creole It has an elaborate complicated egg white and melted sugar frosting. Just get white and dye it pink. Pillsbury even has a pink Valentine's Day frosting with heart sprinkles. In the picture - those are halved maraschino cherries - try red jelly beans...
But here's the cake recipe:
2/3 cup shortening
1 1/2 cups sugar
3 cups sifted cake flour
1 tablespoon plus 1/2 tsp. baking powder
3/4 tsp. salt
1 cup milk
1 tsp. almond extract
4 egg whites
1/2 cup chopped maraschino cherries, drained
3/4 cup finely chopped blanched almonds
9 drops red food coloring
Grease and flour three 8-inch heart-shaped cake pans. Cream shortening; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with ilk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Beat egg whites until stiff peaks form; fold into batter. Add cherries to 1/3 of batter, and pour into 1 prepared cakepan. Add almonds and food coloring to remaining batter, and pour into remaining cakepans. Bake at 350F for 20 - 25 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans, and let cool completely. Spread frosting between alternating pink and white layers and on top and sides of cake.
I don't know why cakepan is one word in these books, but it is. What are you making for Valentine's Day?