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

Before the Columbian Exchange, there were no oranges in Florida, no bananas in Ecuador, no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii, no rubber trees in Africa, no tomatoes in Italy, and no chocolate in Switzerland.

Food Joke

The car crash Rabbi Bloom and Father Michael get into a car accident and it`s a bad one. Both cars are crushed but amazingly neither of the clerics is hurt. After they crawl out of their cars, Rabbi Bloom sees the priest`s collar and says, "Just look at our cars - there`s nothing left, but we`re unhurt. You`re a priest and I`m a rabbi so it must be a sign from God. He must have meant that we should meet and be friends and live together in peace the rest of our days." Father Michael replies, "I agree with you completely. This truly must be a sign from God." Rabbi Bloom then says, "Look - here`s another miracle. Although my car is wrecked, this bottle of wine didn`t break. God must want us to drink this wine and celebrate our good fortune." He hands the bottle to the priest. Father Michael takes a few big swigs and passes the bottle back to Rabbi Bloom who puts the cork back in and hands it back to the priest. Father Michael asks, "Aren`t you having any wine?" "No. I think I`ll just wait for the police," says Rabbi Bloom.

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