Easy Valentine's Day Cakes

If you are in a pinch for tonight's festivities, here is a quick and easy idea!  As usual, I will fall back on my favorite go-to cake recipe, but if you want to save even more time, a boxed cake works just as well.  To make these cakes, I used molds found at The 99¢ Store.  

Each mold includes hearts and roses.  I decided to make hearts, perfect for tea after dinner!

Begin by greasing your pans generously with shortening, and set aside.

Hershey's Chocolatetown Special Cake

You will need:

1/2 cup Hershey's Cocoa
1/2 cup boiling water
2/3 cup shortening
1 3/4 cups sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups unsifted all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk or sour milk*
Paper baking cups

*To make sour milk:  mix 4 teaspoons vinegar plus milk to equal 1 1/3 cups.

Preheat oven to 350 degrees.  Stir together cocoa and boiling water in a small bowl until smooth.  Set aside. Cream shortening, sugar, and vanilla together in a large bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt in a separate smaller bowl. Add alternatively with buttermilk to creamed mixture.  Blend in cocoa mixture.   Pour batter into your mini bundt pan leaving a 1/4 inch space for rising.  Pour the remaining batter into the springform pan.  It should be approximately one-inch thick if you use a small to medium pan.  Place mini bundt pan on a cookie sheet.  Bake bundt cakes at 350 degrees approximately 15-25 minutes or until an inserted cake tester or toothpick comes out clean. Cool ten minutes.  Remove from pan. Cool completely on a cookie cooling rack with a piece of wax paper beneath.  Set aside.

To frost these delightful little cakes, I used candy melts.  Melt the candy in a double boiler or on very low heat in a non-stick pan.

Continue to heat, stirring constantly until the candy is completely melted and smooth.

When the candy is completely melted, drizzle directly onto your cakes on the cookie rack.  Place in refrigerator until ready to serve, or until the candy congeals and hardens.  If you'd like the details on my china, you can visit the post on my blog Parsimonious Décor Darling here. 

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