CAKE HEART SHAPED RECIPES

Steps:

• Heat oven to 350°F. Grease and flour one (9-inch) round and one (9-inch) square baking pan. Set aside.
• Stir together flour, baking powder and salt in bowl. Set aside.
• Beat sugar and butter in bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond extract. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
• Place 2 1/2 cups batter into prepared round pan; place remaining batter into prepared square pan. Bake 28-32 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes on cooling rack. Loosen cakes by running knife around inside edge of pans. Carefully remove cakes from pans; cool completely.
• Combine all filling ingredients in saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a boil. Boil 1 minute; remove from heat. Refrigerate 30 minutes or until cool.
• Place 1/2 cup milk and 6 ounces white chocolate in another saucepan. Cook over low heat, stirring occasionally, 7-8 minutes or until chocolate is melted. Cool 30 minutes.
• Combine cooled chocolate mixture, powdered sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy.
• Cut cakes horizontally in half into layers using serrated knife. Cut round cake vertically in half.
• Place bottom of square cake layer onto serving plate or tray; place bottom halves of round layer on two adjacent sides of square layer, forming a heart. Spread with filling. Place top half of each cake layer on filling. Frost top and sides of cake with frosting. Garnish with heart-shaped sprinkles, if desired.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15x10-in. rectangle. Brush with butter. Combine remaining filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on 2 greased baking sheets. Fold each roll in half lengthwise with seams together, creating a stacked loaf., Starting from the folded end, with scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat arranging into a heart shape. Pinch ends at tip of heart to seal. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks. , For icing, in a small bowl, beat butter, sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.