This moist and flavorful cake will win the heart of your special someone. It’s so pretty, too!
This recipe courtesy of Pioneer Brand, C.H.Guenther & Son, Inc.
Ingredients
- 1 cup granulated sugar
- 1/2 cup Shortening
- 1/4 cup Honey
- 2 Large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- 2 tablespoons red food coloring
- 2 1/2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
- 2 tablespoons Unsweetened cocoa powder
- 1 cup Buttermilk
- 1/4 cup White chocolate baking chips
- 1 teaspoon Shortening
Preparation
- 1 Line a 13-inch heart-shaped or round pan with waxed paper cut to fit; coat with nonstick cooking spray and set aside.
- 2 In mixer bowl, beat sugar and 1/2 cup shortening until light and fluffy. Add honey, eggs, vanilla and almond extract; beat until light and fluffy. Slowly beat in red food coloring.
- 3 Stir together Pioneer Biscuit & Baking Mix and cocoa; add alternately with buttermilk to red mixture. Pour into baking pan.
- 4 Bake at 350°F for 23 to 27 minutes or until toothpick inserted in center comes out clean.
- 5 Cool in pan for 10 minutes. Remove from pan onto wire rack to cool completely. Remove waxed paper. Place cake top side up on serving platter.
- 6 Place white chocolate chips and 1 teaspoon shortening in heavy-duty resealable plastic bag. Microwave on High for 1 to 2 minutes or until chips are melted. Cut off tip of one corner of bag; decoratively pipe or drizzle white chocolate over top of cake.
