Valentine Velvet Cake
1 (18 1.4 ounce) box red velvet cake mix
1 (3.9 ounce) box instant chocolate fudge
pudding and pie filling mix
1 1/4 cup water
1/2 cup crème de cocoa or raspberry liqueur
1/2 cup vegetable oil
4 jumbo or extra-large eggs (at room temperature)
1 (12 ounce) jar seedless raspberry jam
Vanilla Buttercream Frosting, Old-fashioned
Icing or Chocolate Fudge
Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, pudding
mix, water, crème de cocoa or raspberry
liqueur or brandy and oil; add eggs and
beat at medium speed of an electric mixer
for 4 minutes, scraping down sides of bowl
as necessary. Fold in pecans. Spoon into
two wax paper-lined greased 9-inch wide
heart-shaped layer pans or one greased and
floured 10-inch Bundt or tube pan. Bake
for 30 to 35 minutes (heart-shape layer
pans) or 45 minutes (tube or Bundt pan)
or until a cake tester inserted into the
cake layers or cake comes out clean.
Let cake or cake layers cool for 10 minutes
in pan(s), top side up for tube cake and
upside down for Bundt cake. Turn out onto
wire rack(s) to finish cooling.
For heart-shaped cake, arrange one layer
on a cake serving plate. Evenly spread raspberry
jam over cake layer. Top with second layer.
Evenly spread top and sides with frosting
of choice. For tube or Bundt, spread frosting
of choice over top and sides of cake. Sprinkle
decorative confectioners’ red sugar over
cake as desired.