Happy Valentine’s Day!

Just think, on Valentine’s day this month will be half over and spring will be that much closer!  I remember getting ready for Valentine’s day when I was a child, always decorating a shoe box in school that were our Mail boxes to receive those cards. Then working in the evening writing out the valentines for my class mates trying to pick just the right one for each of my classmates  and being careful not to pick a too mushy one for the boys. Then the years I helped my four children make out their cards around the table and then helping my granddaughter Samantha with hers.  I would usually bake a heart shaped cake for dessert for our Valentine’s day supper! Fond memories for sure.
I’m sharing a red velvet cake recipe that I received from my friend Faye Miller, that I think is appropriate for the holiday. Its also easy, I actually used to make a red velvet cake from really scratch when I was a newlywed but I have gotten smarter with age!
 
Red Velvet Cake:
1 yellow cake mix ( a gluten free cake mix works too)
1- 3 oz. pkg. vanilla instant pudding mix
2 Tablespoons unsweetened cocoa
1 cup water
1 stick softened butter
3 large eggs
1 Tablespoon vanilla
3 1/4 tsp. red food coloring
 
Mix all together, beat 2 minutes, pour into a greased 9x13 inch cake pan or make into cupcakes. Bake in a 350 degree preheated oven for 20-25 minutes, for cupcakes 18-20 minutes, until a tooth pick comes out clean when inserted into the center. Cool and frost with the following frosting:
 
8 oz. cream cheese, softened
1/2 stick softened butter
3 cups powdered sugar
1 tsp. vanilla
 
Beat together the cheese and butter until smooth and fluffy, then add sugar and vanilla.


Have a great week!