Valentine Heart Cake
August 18, 2017
- FOR FILLING
- Serving Size: 1 (271.4 g)
- Calories 587.9
- Total Fat - 23 g
- Saturated Fat - 7.8 g
- Cholesterol - 79.6 mg
- Sodium - 527.8 mg
- Total Carbohydrate - 90.1 g
- Dietary Fiber - 1.1 g
- Sugars - 65 g
- Protein - 6.4 g
- Calcium - 82.4 mg
- Iron - 0.9 mg
- Vitamin C - 23 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Grease and flour 2 9 inch pans.
Combine all ingredients in a large mixing bowl and mix well.
Pour into prepared baking pans.
Bake 30 - 35 for layer cake, or until toothpick inserted in center comes out clean
Whip whipping cream with icing sugar and almond extract, until stiff peaks form.
To assemble, use a decorators tube to pipe a thin rim around the edge of bottom layer.
Fill the center of the bottom layer with half of the cherry filling and top with second layer.
With the decorator tube, pipe the outline of a large heart in the center of the top of the cake.
Fill heart in with remaining cherry pie filling.
Ice remainder of cake with remaining whipped cream.
Tips & Variations
No special items needed.