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Valentine’s Cake…

February 9, 2011

Valentine’s Day for my husband and I is a ‘there and gone’ type of holiday. None of us really enjoys it and we don’t see what all the hype is about. Our anniversary is only a week and a half before Valentine’s Day and the emphasis for us is on that. We can’t see celebrating our anniversary and than celebrating Valentine’s Day a couple of weeks later.

But the kids love it. They are young, and Valentine’s Day is full of school parties and handing out Valentine’s to class members. They want pink pancakes for breakfast with pink milk and pretty pink desserts. (Although both of them claim to HATE the color pink. It’s an exception this one day only).

So I came up with this Valentine’s Day cake that the kids can make themselves. You can make it up ahead of time and store it in a jar if you would like. You can even package it up and give it to friends or neighbors as a sweet Valentine’s gift.

The cake is delicious and fun to make.

Valentine’s Cake

2 1/3 cup unbleached all purpose flour

1/3 cup nonfat dry milk

3 tsp baking powder

3/4 tsp salt

1 small bottle red sprinkles

1 1/2 cup sugar

In a one quart Mason jar, layer ingredients. In a small sandwich bag, place sugar inside. Place sugar bag on the top of the jar before sealing jar.

To make cake mix, preheat oven to 350 degrees. In a mixing bowl, cream sugar and 1/2 cup butter or shortening. (I use Spectrum Organic shortening). After mixture has become light and fluffy, mix in the jar mix, 3 egg whites, 1 cup water, and 1 teaspoon vanilla extract until well blended. The cake mix should become a pink color. Pour mixture into a greased 9×13 inch pan.

Bake at 350 degrees for 25-30 minutes. Cool and frost.

Looking for vegetable dyed sprinkles? India Tree has some fantastic ones that I have enjoyed using. They use vegetable dyes to provide color instead of artificial dyes. You can find a link to their sprinkle collection here.

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