Sweetheart Cake: The Best Sweetheart Cake Recipe from Cook'n

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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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	Sweetheart Cake

Serves: 20

Print this Recipe

   1 18-ounce package 2-layer cake mix of your choice
   Eggs and vegetable oil as required for cake mix
   Buttercream Frosting (see below)
   Buttercream Frosting
   4 cups powdered sugar sifted
   1 cup vegetable shortening solid
   1/4 cup water
   2 teaspoons vanilla extract
   1 1/4 teaspoons liquid butter flavor (optional)
   1/8 teaspoon salt
   Additional sifted powdered sugar (optional)
   Food color (optional)
   * See note below.

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* In a large mixer bowl at low speed, beat 4 cups powdered sugar, shortening, water, vanilla, butter flavor if desired, and salt until well blended. At medium speed, beat for 5 minutes or until smooth and creamy (frosting will be soft). If desired, add additional powdered sugar for a stiffer consistency. Tint portions with food color if desired. * For a pure white frosting, do not use vanilla extract. Colorless artificial vanilla can be purchased at specialty stores. Other colorless extracts and liquid flavors are almond, coconut, banana, lemon and mint. Note: Leftover buttercream can be kept covered in the refrigerator for several weeks. Makes about 3 1/3 cups Chocolate Buttercream Frosting: Sift together powdered sugar and 1/4 cup unsweetened cocoa powder. Prepare as above. Grease and flour one 8 x 8 x 2-inch square cake pan and one 9 x 1-inch round cake pan.*

Prepare cake mix according to package directions. Divide the batter evenly between two cake pans. Bake according to package directions. Cool on wire racks for 10 minutes, then remove cakes. Cool completely on wire racks.

Place square cake on a cake plate or cake board with one corner about 2 inches from edge. Cut round cake in half to make two semi-circles. Place cut edges against two sides of the square cake to make a heart shape (see illustration). Fasten cakes together with frosting, (If the edges of the heart are not even, trim the sides of the square cake.) Brush loose crumbs from surface of cake with a soft pastry brush. Frost all surfaces. Decorate as desired.

* Measure bottoms of pans for size of finished inverted cakes.

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