Valentine's Day usually means pink or red hearts and chocolate as well as roses for a loved one! This cake recipe makes a delicious, moist pink heart that is sure to please. By using apple sauce and sugar-free jelly crystals, it is lower in calories. This cake is good for any occasion but seems fitting for Valentine's Day with pink raspberry flavored icing and chocolate hearts.
What you will need:
• Heart shaped cake pan
• 3 tbsp apple sauce
• ½ cup sugar
• 2 eggs
• 1 packet sugar-free raspberry jelly crystals
• 1½ cups self rising flour
• ½ cup milk
• Red food coloring
• Raspberry flavoring (optional)
• Pink icing
• Pink sprinkles
• Dove heart-shaped chocolates
Prepare oven by setting at 350 degrees. Grease base of heart-shaped baking pan with butter then line with wax paper cut to the shape of the pan. Lightly grease wax paper and sides with butter. Creamed egg and apple sauce. Mix apple sauce and sugar together until creamed. Beat in eggs, one at a time. Mix apple sauce and sugar together until creamed. Beat in eggs, one at a time. Add 1 packet of sugar-free raspberry jelly crystals then sifted flour alternately with the milk. Add 2 drops red food coloring and 2 drops of raspberry flavoring. Mix well to combine all ingredients. Pour into prepared pan. Bake 30-35 minutes or until a cake skewer inserted comes out clean. Allow to cool for about 1 minute then slowly peel off wax paper. Cool completely on a wire cake rack before decorating.
As an added touch of elegance, wrap a wide pink ribbon around the edge of the cake.
If you do not have self-rising flour, use plain flour + 1½ tsp. baking powder and ½ tsp. salt.
If you do not have a heart-shaped cake pan, use a square or round cake pan and cut cold cake into a heart shape before decorating with icing.
As an alternative, instead of chocolates, decorate with whole raspberries!