- Preheat oven to 350 degrees. Line one 9-inch square cake pan and one 9-inch round cake pan with parchment paper or waxed paper. I use parchment paper.
- Prepare cake mix according to package directions. Pour batter into prepared pans. Bake until a toothpick inserted in centers of cakes comes out clean, about 25-30 minutes. Cool on wire racks.
- Mix sugar, water, and egg whites in a 2-quart heavy saucepan. Cook over medium-high heat, beating continuously with an electric mixer on high speed until soft peaks form, about 2-3 minutes. Remove from heat, add marshmallow creme; beat mixture on high speed until stiff peaks form, about 2 minutes longer.
- Remove cakes from pans and remove paper liners. Place square cake on serving platter. Cut round cake in half.
- Place round cake halves against 2 adjacent sides of square cake to form heart shape. Spread top and sides with marshmallow creme frosting and decorate with heart-shaped decors as desired.
- Preheat oven to 350 degrees.
- Line 9" square baking pan with foil, leaving 2" overhang; coat with cooking spray.
- Spread tube of brownie batter in pan. Bake 25 minutes or until toothpick inserted in center comes out clean.
- Beat cream cheese, sugar, eggs and vanilla extract until fluffy.
- Spread over brownie. Bake 20 minutes or until cream cheese topping is set.
- Cool on rack for 30 minutes. Refrigerate until chilled, about 1-2 hours. Use foil to help lift from pan. Just before serving cut into bars and then top with cherry pie filling. I use about a tablespoon of cherry pie filling per bar. Garnish with white and dark chocolate curls.
The next recipe I plan to use came out of Southern Living magazine a couple of years ago during the Christmas holiday season. This is easy-peazy and tastes oh so good!
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
- Place half of brownie cubes in 2-quart serving bowl or trifle bowl, top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layer.
- Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
I scanned the picture from the magazine. Doesn't this look like just the perfect dessert for Valentine's Day? Red, White and Chocolate!
Back in 2005, I was in a Williams-Sonoma and found these little heart-shaped silicon molds. They are perfect for making individual cupcakes, muffins or Valentine treats. I think I will make little heart-shaped Chocolate Lava cakes using this mold. For the beverage I plan to make an Iced Mocha Punch. The recipe is super easy and you can make it ahead of time and let it chill in the fridge until the day of your party.
I decided I would do a run through of my decorations for Friday night. I had these two red, pink and white striped runners and decided to crisscross them along my island. I found these at TJMaxx a few years ago. About the only time I use them is at Valentine's Day. When decorating for Valentine's you really don't have to worry about matching your room's decor. It's more about setting a festive and fun atmosphere that reflects that special occasion.