Valentine Cakes

I promised to give up the recipe for the little Valentine cakes that I made for our Valentines dinner. I know it's after Valentines but I made it for Valentines Day so what is a girl to do? So maybe make it for Saint Patricks Day? Or Easter? Or just because you love someone. Now knowing me and my fear of venturing out, I followed a recipe and changed a few things. I loved it because it uses a devils food cake as a base, way easy! You do need to have special pans to get the look that I got. If your nearby your welcome to borrow mine or they can be bought (by Wilton). They are available in mini or full cake size. You could also improvise with a bit of bravery and cutting. Here is the basic recipe...

Peanut Butter "cup" cakes 

(which would make sense if they were cupcakes but they are not.

 Weird I know. But they do taste similar to peanut butter cups)

1 package (18.25oz) devil's food cake mix

1 1/3c. water

1/3c. vegetable oil (I use canola, it's better for you) 

3 eggs

1/2 peanut butter

2 1/2T. Milk

1 1/4c. whipped topping

5 cups chocolate icing (this I did NOT use, Philip doesn't care for alot of sweetness but loves chocolate. I don't know if that makes sense but I decided to use a ganache for a clean look and awesome sweetness. Ganache is so easy. If you've never tried it I'll share that recipe too. Check out "The Sugar Cube" tab or it will be here on the home page too)

Preheat oven to 350 degrees. Spray pans with pam spray. 

Prepare cake mix with water, oil and eggs following the package instructions.

Fill prepared pans 2/3 full (not fuller because you will have to level them and that is a waste), reserve batter. You will have to repeat this step depending on your choice of pans.

Bake 18-20 minutes. Cool in pan for 10 minutes and gentle remove to cool completely. Repeat.

If you desire a crisp, clean, flat cake trip off the tops of the cakes and invert on a wire rack. If you really don't care, fine, you choose. Actually Phil loves when I "trim" cakes. The pieces hardly make it off the cake!

In a small bowl, combine peanut butter and milk. Stir until smooth and fold in 1/2c. whipped topping until completely combined. Fold in remaining whipped topping. Spoon into cake cavities until level.

Carefully invert one cake upon the next. Top with chocolate frosting (or ganache!)

Makes 10 mini cakes. (Oh and let me just say these are not mini! They are too much for one person but great to share. Enjoy!)