Little Debbie Valentine Cakes

Little Debbie Valentine Cakes requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 8. One serving contains 501 calories, 6g of protein, and 25g of fat. For 97 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. Head to the store and pick up unsalted butter, water, red food coloring, and a few other things to make it today. This recipe is liked by 29 foodies and cooks. It is brought to you by Food Fanatic. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so spectacular. If you like this recipe, you might also like recipes such as Homemade Little Debbie Valentine Cakes, Valentine Cakes, and Valentine Heart Cakes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 egg

1/4 cup granulated sugar

red food coloring

1/4 cup ricotta cheese

2 tablespoons unsalted butter, softened

1/4 teaspoon pure vanilla extract

2 tablespoons vegetable shortening

1/2 cup warm water, plus 2 tablespoons

2 1/3 cups white chocolate chips, divided

1/2 homemade yellow cake mix, about 3 1/2 cups

Equipment:

baking paper

bowl

oven

frying pan

toothpicks

hand mixer

cookie cutter

microwave

Cooking instruction summary:

Preheat oven to 350°F. Grease a 13x9-inch pan and line the bottom with parchment paper.In a large bowl, beat together the cake mix, water, and egg with an electric beater until smooth. Pour into the prepared pan, spreading out until smooth. Bake for 30 minutes or until a toothpick inserted into the center comes out cleanAllow cake to cool in the pan for 10-15 minutes before gently removing from the pan. Finish cooling on a rack.Once cake is cool, use a heart-shaped cookie cutter to cut out an even number of hearts.In a small bowl, beat together the softened butter, shortening, sugar, and vanilla for the filling with an electric mixer until fluffy. Add the ricotta cheese and beat until smooth and fluffy.Spread half of the heart shapes with the filling, topping with the other half of the hearts. Putting the top sides of the hearts together (so the bottom of each cake is on the outside) will give the finished cakes a more polished look.Place cakes in the refrigerator for 30 minutes.Meanwhile, melt 2 cups of the white chocolate with ¼ cup of the shortening in a medium bowl on high for 30-second intervals in the microwave, stirring between each interval, just until melted. Stir in food coloring, one drop at a time, until you reach the desired color.Remove the chilled cakes from the refrigerator. To coat, place a cake in the bowl with the white chocolate. Use a spoon to pour the coating over the cakes. Use two forks to lift the cakes out of the bowl, letting the excess drip off before setting on a piece of parchment paper until set.For the white swirls, melt the remaining white chocolate with the remaining ½ teaspoon of shortening. Pour into a zip-top bag, then cut a small corner off the bag. Drizzle the white chocolate onto the top of the cakes in a swirl pattern.Store cakes in the refrigerator. Remove from the refrigerator about 30 minutes prior to serving. 

 

Step by step:


1. Preheat oven to 350°F. Grease a 13x9-inch pan and line the bottom with parchment paper.In a large bowl, beat together the cake mix, water, and egg with an electric beater until smooth.

2. Pour into the prepared pan, spreading out until smooth.

3. Bake for 30 minutes or until a toothpick inserted into the center comes out clean

4. Allow cake to cool in the pan for 10-15 minutes before gently removing from the pan. Finish cooling on a rack.Once cake is cool, use a heart-shaped cookie cutter to cut out an even number of hearts.In a small bowl, beat together the softened butter, shortening, sugar, and vanilla for the filling with an electric mixer until fluffy.

5. Add the ricotta cheese and beat until smooth and fluffy.

6. Spread half of the heart shapes with the filling, topping with the other half of the hearts. Putting the top sides of the hearts together (so the bottom of each cake is on the outside) will give the finished cakes a more polished look.

7. Place cakes in the refrigerator for 30 minutes.Meanwhile, melt 2 cups of the white chocolate with ¼ cup of the shortening in a medium bowl on high for 30-second intervals in the microwave, stirring between each interval, just until melted. Stir in food coloring, one drop at a time, until you reach the desired color.

8. Remove the chilled cakes from the refrigerator. To coat, place a cake in the bowl with the white chocolate. Use a spoon to pour the coating over the cakes. Use two forks to lift the cakes out of the bowl, letting the excess drip off before setting on a piece of parchment paper until set.For the white swirls, melt the remaining white chocolate with the remaining ½ teaspoon of shortening.

9. Pour into a zip-top bag, then cut a small corner off the bag.

10. Drizzle the white chocolate onto the top of the cakes in a swirl pattern.Store cakes in the refrigerator.

11. Remove from the refrigerator about 30 minutes prior to serving. 


Nutrition Information:

Quickview
382k Calories
4g Protein
24g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
382k
19%

Fat
24g
38%

  Saturated Fat
13g
85%

Carbohydrates
37g
13%

  Sugar
37g
41%

Cholesterol
42mg
14%

Sodium
62mg
3%

Get Enough Of These
Protein
4g
9%

Calcium
124mg
12%

Phosphorus
116mg
12%

Vitamin B2
0.19mg
11%

Selenium
5µg
7%

Vitamin K
6µg
7%

Vitamin B12
0.38µg
6%

Vitamin E
0.85mg
6%

Potassium
166mg
5%

Vitamin B5
0.45mg
4%

Zinc
0.55mg
4%

Vitamin A
167IU
3%

Vitamin B1
0.04mg
2%

Vitamin B6
0.04mg
2%

Copper
0.04mg
2%

Vitamin B3
0.41mg
2%

Magnesium
8mg
2%

Folate
7µg
2%

Iron
0.26mg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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