Sweetheart Cakes

Valentines day is my favorite holiday.  It's the one holiday that you share with the one you love and nobody else.

While my valentine and I don't necessarily shower each other with chocolates, flowers and greeting cards we do try to go out to dinner and longingly stare into each others eyes while hearts float around our heads.  Okay, not really.  I got ahead of myself with the longing and staring and floating hearts.

Dinner is likely.  Whether that be Chinese take-out and a movie at home if it's too cold out or the occasional warm year we will go out and celebrate like real people do in a real restaurant.   Who knows what this year will bring.  All I know is that these will make a fabulous dessert to share with your valentine!  They are super easy to make to boot so you can spend more time in the bedroom than in the kitchen.  Oooh la la!

Red Velvet Cake Heart with Cream Cheese Frosting
Yield: 12 Hearts

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Ingredients:

• 1 (18.25-ounce) box red velvet cake mix
• 4 ounces low-fat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups confectioners sugar
• Garnish: Confectioners' sugar

Instructions:

1. Spray a 15x10-inch rimmed baking sheet with nonstick baking spray with flour. Line pan with parchment paper.
2. Prepare cake mix according to package directions. Pour into prepared pan. Bake for 15 to 18 minutes, or until wooden pick inserted in the center comes out clean. Cool in pan for 5 mintes. Turn out onto a cutting board, and cool completely. Using a 2-inch heart-shaped cookie cutter, cut out 24 hearts. Cut hearts in half horizontally.
3. In a large bowl, combine cream cheese and butter. Beat at medium speed with an electric mixer until fluffy. Gradually add confectioners' sugar, beating until smooth.
4. Turn hearts, cut side up. Pipe cream cheese onto center of 12 hearts, and top with remaining hearts. Refrigerate until ready to serve.
5. Garnish with confectioners' sugar, if desired.

Adapted from Phyllis Hoffman Celebrate Magazine

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Servings: 1

Calories:370

Total Fat:  15.8 g

Cholesterol:  32 mg.

Sodium:  335 mg.

Protein:  2.8 g.

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