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Celebrate your loved ones with one (or both) of these sweet treats!

On February 7, 2012



Pink Velvet 






1 cup of butter softened

1 1/3 cups sugar

Pink food coloring

3 eggs

2 tsp vanilla extract

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

Candy sticks




In a large bowl, cream together butter and sugar. Once light and fluffy add pink food coloring. Start with a small amount and increase to reach your desired shade of pink.  Blend well with butter and sugar.

Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well.

Combine the flour, baking powder, baking soda and salt in a separate bowl. Add 1/3 of the dry ingredients to the batter and beat until well combined. Add in 1/2 of the butter milk, beat until combined. Repeat until ingredients are used. The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.

Spray and fill a 9x12 inch pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Take a fork and break apart your cake until it become a crumby mess. Put the cake in a bowl and add frosting, starting with a small amount and gradually adding more until you get the consistancy to make cake balls.

Then roll it into little cake balls. Dip the sticks into chocolate and put them into the cake balls.

Put them into the freezer. It helps the chocolate harden, and cooling the cake pops helps the chocolate set up quicker when you dip them. Dip them into chocolate and decorate as desired. 



Chocolate Strawberry Shortcake




2 cups all-purpose flour

1/3 cup white sugar

1/4 cup cocoa powder

1 tablespoon baking powder

 1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 cup milk

2 pints strawberries, sliced

1/4 cup white sugar

1 (12 ounce) container frozen whipped topping (chocolate is optional), thawed

2 tablespoons chocolate syrup




Preheat an oven to 400 degrees F. Grease two 9 inch layer pans. 

In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans. 



Bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool. 

In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes. 

Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping. 




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