Receta Lucky Leaf’s ‘Sweetheart Cherry Cake’… and a Giveaway!!
Lucky Leaf's 'Sweetheart Cherry Cake'… and a Giveaway!! TIME'S UP!!
A couple of weeks ago, the lovely Krista from Lucky Leaf’s PR firm asked if I’d like to try out their yummy little Sweetheart Cherry Cake. Obviously, I said yes… I love Lucky Leaf pie fillings! So, several days later I walked out to the mailbox and found a big package containing all these fab prizes:
I immediately got to work on the cake and was pleasantly surprised at how it turned out. One of my favorite flavors is cherry (especially when paired with chocolate – go figure), so this was the perfect ‘sweet little treat’ post-lunch. Everyone at work loved it, too!
Sweetheart Cherry Cake
Source: Lucky Leaf
Cake:
- 1 (18.25 oz) dry white cake mix (or your favorite flavor)
- 2 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1-1/2 cans Lucky Leaf Premium Cherry Pie Filling (each can is 21 oz)
- Preheat the oven to 325 degrees F. Lightly grease a 9 x 2-1/2 inch heart-shaped cake pan (13 x 9 inch pan directions below*). In a stand mixer or with a hand mixer on medium speed, mix together dry cake mix, eggs, baking powder, extracts and 1/2 can of cherry pie filling until moistened. Fold in the remaining 1/2 can of cherry pie filling by hand until blended. Batter should appear thick. Pour batter into pan and level with a spatula. Bake for 65-75 minutes (mine took about 55 minutes), until an inserted toothpick comes out clean. Remove cake from oven and allow to cool completely in the pan. Invert cake onto a serving platter to decorate.
- *Substitute a standard 13 x 9 inch pan for the heart-shaped cake pan. Bake at 325 degrees F for 40-45 minutes. Or substitute two 16 oz tubs of any flavor prepared icing for the buttercream icing recipe.
- Buttercream Icing:
- 1 c butter, softened
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 4 c (1 lb) confectioners’ sugar, sifted
- 2-4 tbsp milk
Cream together butter and extracts. Slowly add sifted confectioners’ sugar, beating well. Add 2 tbsp milk. Mix well. If needed, continue adding milk 1 tbsp at a time, until icing is smooth and spreadable.
When cool, ice all sides of the cake, then evenly spoon 1/2 can of additional cherry pie filling over the top (keeping the pie filling about one inch from the edge of the cake). Pat sliced almonds, mini chocolate chips or sprinkles onto the sides of the iced cake.
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