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:
covered percent of daily need
