Happy Valentine’s Day!
I just wanted to share one more easy Valentine’s recipe with you guys.
So, the other day I was thinking about how I would like a Valentine’s Day cake to look. I knew I wanted something pretty, something simple, and of course something delicious, all at the same time.
All of a sudden, Chobani Black Cherry yogurt popped into my head. I thought hmm, it’s pretty, pink, and delicious. Of course, I still had yogurt on the mind from the last couple of days.
Sounds perfect for Valentine’s Day!
A glimpse of the fun heart pans before they go in the oven. The few little dark spots are real pieces of Black Cherry.
Adding this to your cake batter makes all the difference in the world. You could even add a little almond extract to your cake batter if you wanted to.
One heart cake was decorated with a heart made from sprinkles, as you can see above. The other heart cake was sprinkled all over with sprinkles. The blob on the right side is a piece of black cherry, sorry.
Two different looks, both very cute. Today we had two different cakes going to two different places – therefore two different looks. That way, we (my husband & I) both knew which one to grab in the morning.
Black Cherry (Valentine’s Day) Cake
1-1/4 cups water, or amount called for on back of box
4 egg whites
1/3 cup canola oil
1-1/2 cups (12 ounces) Greek style black cherry yogurt, divided
1 carton (8 ounces) extra creamy whipped topping, thawed
almond extract, if desired
red food coloring, optional
Valentine’s sprinkles, if desired
1. In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of Greek black cherry yogurt.
2. Pour into baking pans of your choice sprayed with cooking spray. I used the disposable heart pans for a work function, they aren’t at all necessary. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. Place remaining Greek yogurt in a medium bowl; fold in whipped topping. Add the almond extract 1/4 tsp. at a time to the mixture, if you like the flavor of Almond. You will probably end up using about 1 tsp. of Almond extract. If desired, gently fold in red food coloring, one drop at a time for a pretty pink color. Spread mixture over cake. Store in refrigerator.
4. Decorate with Valentine’s Sprinkles, if desired.
Adapted from: Taste of Home