Gooey Upside Down German Chocolate Cake!

Is it HOT where you are?!
Ugh, we have had more than 10 days in a row of 90+ temps with our heat index over 100!
Sunshine has summer basketball going on, but even with evening games, the temps are still in the 90's and they're playing in a gym with no AC!

During the day, I've been working on a new blog look!! I'm excited about how it's coming along, and I hope to have it up and ready to share in the next few weeks. 

So in the mean time, I  may be posting a little less often. But rest assured, it will be worth the wait!!  I'm hoping to have a few guests post and fun giveaways while I'm busy.

Early this month was my mom's birthday!
She requested her favorite cake.....so I thought I'd share with you!

It's a combination of a Gooey Butter cake and German chocolate cake....but upside down!

You do know, everything tastes better upside down don't you?

 

Gooey Upside Down German Chocolate Cake

(printable recipe)

Ingredients:

1 cup coconut

1 cup pecans, chopped

1 box German Chocolate Cake mix, prepared

1 pound (4 cups) powdered sugar

1- 8oz cream cheese, softened

1 cup butter, melted

Directions:

• Flour & grease 9x13 pan
• preheat oven to 350°
• Sprinkle coconut and pecans in bottom of pan
• Prepare cake mix per box instructions
• Pour prepared cake batter over coconut & pecans
• Mix sugar, cheese and butter in medium bowl until well blended
• Pour/spoon over cake batter - do NOT mix in
• Bake 50-55 mins 

ENJOY!!

I'm sharing this recipe at
Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, Delicious Dishes

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Summertime Dessert.....Lemonade Pie

I hope everyone is enjoying the summer!! I know it's not "officially" summer yet, but the weather here in Missouri has definitely been summer with temps in the 90's and humidity that makes you melt the moment you step outside!!

The other day my 13 year old was going thru my recipe box, picking out recipes she wants us to make (all desserts of course! lol). One of the first recipes she spied was something I scribbled down years ago on a piece of scratch paper, and it didn't even have a name on it.....so we named it......Lemonade Pie!

I'm telling you, if you want a quick and easy dessert that tastes like summer..... this is it!!

I think this took me less than 5 mins, and it was in the refrigerator.
The hardest part was waiting 4 hours to chill. *hint: licking the bowl is a good way to hold you over until the pie sets! lol

Stars of the show:

Lemonade Pie
(printable recipe)

Ingredients:

1-3/4 cup milk
2 boxes (4-serving size) Vanilla Instant Pudding
1 (6 oz) frozen lemonade concentrate, thawed
1 (8 oz) Cool Whip
1 Graham cracker crust

Directions:

Pour milk into large bowl, add pudding mix and beat with wire whisk. Add thawed lemonade. Beat with whisk. Fold in Cool Whip. Pour into crust. Refrigerate 4 hours before serving.

My notes:

• I used Fat Free Sugar Free pudding, 1% milk and lite Cool Whip - made it a little easier on the hips and still tasted fantastic!
• I only had pink lemonade, and it worked just fine, my pie even remained yellow.
• My lemonade was a 12oz can, that's what I had on hand - the recipe calls for 6oz, so I only used 1/2 the can.
• I put the pie in the freezer for a few hours before serving - we liked it both frozen and refrigerated - both were good. Of course the refrigerated was more creamy, the frozen was....harder.
  

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam, Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes, Tasty Tuesday, Delicious Dishes

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Graduation Cupcakes & FREE toppers

Last week I had an order for graduation cupcakes. I know this post is a little late for many graduation parties, but I think some still go thru June, so I thought I'd throw this post in.

She wanted mini cupcakes, and no colored icing. So I made the perfect cupcakes in Dark Chocolate Fudge and French Vanilla - both topped with Vanilla Butter Cream Frosting. (you can find those recipes here)

I didn't have time to make toppers (I got these at Michaels), but if you'd like to make your own....

Amy at Living Locurto has some great FREE cupcake toppers and gift tags you can download.

and Glorious Treats show you how to make your own (DIY) toppers here.
Be sure to click around her site and see all of her FABULOUS treats!!

We had an 8th grade graduate this year!
I can't believe my youngest will start high school next year!



Congrats to all of the 2010 graduates!!

I've linked this post up to Cupcake Tuesday at Hoosier Homemade!



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Angel Food Patriotic Delight {dessert}

In honor of Memorial day I have a super easy patriotic dessert to share today! This would also be great on Fourth of July or any other festive gathering during the summer season.

You know I'm all about simplicity, so when the awesome people at Lucky Leaf offered to send me some more of their fabulous pie filings and a few simple recipes that would look fantastic on the picnic table on Memorial Day, of course I said YES!

Memorial Day is day to remember the men and women who served and sacrificed to protect and defend our country. This weekend, we remember you.

How great does that look?!

Impress your friends and family, they'll never guess how easy it was, and you will have a show stopping dessert!

Less time in the kitchen...........means more time in the FUN!

Angel Food Patriotic Delight
(printable recipe)

Ingredients:

1 prepared angel food cake
1 (3 oz) package of instant pudding (prepared)
1 (8oz) tub of whipped topping
1 (21 oz) can Lucky Leaf Apple Pie Filling
1 (21 oz) can Lucky Leaf Blueberry Pie Filling
1 (21 oz) can Lucky Leaf Cherry Pie Filling

• Prepare pudding according to package directions (I forgot to put milk in the picture above).
• Tear cake into bite size pieces.
  
• In a large bowl, gently mix the cake, pudding and whipped topping.
• In a separate clear bowl, spoon 1/3 of the cake mixture. Top with Lucky Leaf Blueberry Pie Filling. Layer second 1/3 of the cake mixture on blueberries. Top with Lucky Leaf Cherry Pie Filling. Repeat layers using final 1/3 of the cake mixture and ending with Lucky Leaf Apple Pie Filling.
  
• Refrigerate.
• Serve with additional whipped topping if desired.

**MY TIP - you could easily make this a little on the lighter side by using the sugar free pudding, low-fat milk, light or fat free Cool Whip and sugar free Angel Food cake (Walmart sells them in their bakery)

Be sure to "like" Lucky Leaf on Facebook and sign up for the Lucky Leaf Recipe Club to have recipes, time saving tips and specials sent direct to your email that will make your mouth water.

I wish you all a very relaxing Memorial Day holiday !

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Tuesday Tastes.

and




This post was sponsored by:


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Disclosure: I was provided free samples of Lucky Leaf product from the manufacturer or representing PR agency for the purposes of writing this review. No monetary compensation was offered or accepted for this post. The opinions above are my own.

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Raspberry Filled Vanilla Cupcakes

So last week I showed you the cookies I made for Easter.

But Sunshine wanted cupcakes.

I wanted simple.

I was originally just going to make Vanilla cupcakes with Vanilla Butter Cream frosting.

But I thought that sounded a little boring......

what could I do to "kick it up a notch?"

When I thought.........RASPBERRY FILLING!!

These were really easy when I used the secret trick of making a box mix taste like homemade!

French Vanilla Cupcakes

(print recipe here)

1 box Duncan Hines Moist Deluxe French Vanilla (this is my FAVORITE vanilla cake mix)

3 Large Eggs

1/2 cup butter, melted (use butter not margarine....trust me on this!)

1 cup of water

Directions

Melt the butter in the microwave.

Add cake mix, eggs and water to the butter in large bowl.

Mix on low for 1 min. Then mix on high for 1 min.

You will be amazed that your batter is nice and thick and creamy - not thin and runny like it is when you follow the box instructions.

Fill cupcake papers - tip: use an icecream scooper! - One scoop is just the right amount per cupcake!

Pop them in the oven on 350 for 20 minutes.

Let cool.

While the cupcakes are cooling, make the raspberry filling

Raspberry Filling

2 full cups frozen unsweetened raspberries, thaw with 1/4 cup sugar (or thaw sweetened raspberries with out adding sugar, unsweeted was what I had on hand)

1/3 cup sugar

1-1/4 cups water*

6 Tbsp flour (or 3 T. corn starch - I didn't have corn starch)

1 tsp lemon juice

In a medium sauce pan, combine water*, sugar, flour and lemon juice and mix well. If there is any juice in your raspberries, drain the juice and add to water = 1-1/4 liquid. (I didn't have much juice at all, but if you by sweetened raspberries, they may yield more sauce.)

Heat and stir until mixture boils and thickens.

Cool completely.

Stir in thawed raspberries.

Yields approximately 2 cups of filling.

(I made 1/2 of this recipe because I didn't want to fill all of my cupcakes.)

Filling your cupcakes

1. Bake cupcakes and cool completely
2. Cut out a small cone shaped section in the center of the cupcake
   
3. add raspberry filling to the hole
4. replace the tops (just do the best you can- they don't have to be perfect)
5. Now they are ready to frost.

Butter Cream Frosting

1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 - 1/3 cup heavy whipping cream
paste food coloring

Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.

If you wish to add color to your frosting, like I did, use the gel paste food coloring. It's stronger and more vibrant. Add frosting to a pastry bag with your favorite tip and frost! I only filled 1/2 of my cupcakes, so I frosted the filled cupcakes in white frosting with sprinkles....the cupcakes with the pink and yellow frosting do not have filling.

(print full recipe here)

If you enjoy filled cupcakes, you may want to check out the Chocolate Strawberry Filled Cupcakes I made.

I Heart Faces is hosting

My Story in Photos: Dessert Edition

I'm sure there will be some AMAZING recipes and photos!!

I'm also linking this post to Sweet Shot Tuesdays!

I'm sharing this recipe at Bake at 350, Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Cupcake Tuesday, Foodie Friday Make Ahead Meals (Cakes) recipe exchanges, and Kimba's DIY Day, and Strut Your Stuff and Spring Fever Friday and Tip Me Tuesday,

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I'm Lovin' It! ~Easter Cut-Out Cookies

Welcome to the Party!! I'm Lovin' It is a party I host at the end of each week to celebrate things that makes us happy....things we are loving! Please share anything from a new(or old) product, to a recipe, a picture you took, a project, or even your children or family.....really anything that you would like to share that you are loving right now!!

First I have a bit of business to address........

• You may want to pop over here to see if you were the winner of The Rusted Chain Giveaway {hint, there's a little something for everyone!}
  

• Did you see who was the guest poster here on TidyMom yesterday? Stephanie of Somewhat Simple posted a few great projects you can see here and I will be guest posting on her AMAZING blog today(friday)!!.......so when you're finished here, hop over to Somewhat Simple and say hello to me over there and take a look around while you're there!!

This week I am loving the Easter/Spring cookies I made!

I used my Butter Cookie recipe and decorated with Royal Icing and sprinkles.

I owe some BIG thanks to Bridget for all of her wonderful tips on Royal Icing!.....
if you've never decorated cookies with royal icing, or would just like some tips from a pro.....Bridget has a few fantastic posts .....

Royal Icing 101 and Royal Icing 102

See that cute green egg with the yellow hearts?

Learned how to do that snazy trick from Sweetopia here

you'll never guess how easy that was!

and I think these little chickies are my favorites!!

Bake it Pretty has an awesome video on how to roll out cookie dough!
see the video here.

I'm not very steady with my piping .......but click the picture below to see my cookies from last year!

This was my first attempt at royal icing......not bad, but I think I've improved some!

Over the weekend I got together with a few friends to show them how easy it is to decorated cupcakes!! - didn't they do a fabulous job?.....You can see more pictures on Angie's blog. - I'm going to warn you though, she shows you how messy I am when I decorate! LOL

Check out these great parties that I linked this post to:
Bake at 350, Strut Your Stuff, Strut Your Stuff Easter/Spring, Ultimate Recipe Swap,

This post sponsored by:

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***************

Now it’s your turn, let us know what you’re lovin' this week! If you have something to share with us on your blog, add your link below. Just please be sure to:

1. Add the permalink to the specific blog post, not your general blog address in the MckLinky form below (need help with finding the permalink? click here to see a great post Darcy wrote on this!)
   
2. Include in your blog entry a link back to this post so that your readers can come and see what everyone else is loving today and have an opportunity to contribute! You can use the code below to add the banner to your posts or blog if you'd like.
   
3. Visit as many of the other participants as possible and leave comments! That’s what makes a party fun!! You don't want to come to a party and have no one talk to you!!
   
4. Let me know if you have any questions, problems or need help!
   

MckLinky will stay open until April 4, 2010 11pm CST.

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Brownie Cupcakes with Peanut Butter Frosting

There are many food flavors that just go so well together.......but nothing beats chocolate and peanut butter. I first posted a to die for Chocolate Fudge Peanut Butter Cake back in September and then I posted about our Krispie Peanut Butter balls I made at Christmas.

Well today I have another Chocolate Peanut Butter combo for you that I think you're REALLY going to like!! It's super duper easy like the Chocolate Chip Brownie cookies that I posted in December.

We've been wanting to try brownies in a cupcake form and when I made the chocolate cake with peanut butter filling we thought it would be good on brownies too. I recently saw a similar idea out there in blogville some where, but I didn't bookmark it and now I can't find it.....so if anyone knows where I may have seen this, can you let me know so I can link to it.

May I introduce to you.........Brownie Cupcakes with Fluffy Peanut Butter Frosting!

Brownie Cupcakes with Peanut Butter Frosting

Brownie Cupcakes

1 prepared box of your favorite Brownie Mix (we use and love Ghirardelli Double Chocolate Brownies)

1/2 to 1 cup Reeses Peanut Butter chips (I just dumped some in)

• Make brownies according to package directions.
  
• Add peanut butter chips and mix.
• Pour batter into paper lined cupcake pan, filling about 3/4 full (I got 15 cupcakes out of this mix)
  
• Bake at 350° approximately 20 mins or until a tooth pick comes out clean. Don't over bake.
• Cool completely.

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

4 tablespoons heavy whipping cream (you could probably use milk, and maybe only 3 tbsp)

2 cups powdered sugar

• Beat butter and peanut butter in a medium bowl with an electric mixer.
• Gradually add powdered sugar
• Add cream one tablespoon at a time until all of the sugar is mixed in and the frosting is thick.
  
• Beat for at least 3 minutes until nice and fluffy.
  

Frost brownie cupcakes with frosting. I used a 1M tip, but you could spread with a knife if you want.

I had extra frosting left over, and we had just made a batch of Betty Crocker Double Chocolate Chunk Cookies the day before.......so I sandwiched some frosting between two cookies for another tasty treat!!

If you haven't used those bag cookie mixes......you don't know what you're missing. They're so easy and great when you want "homemade" cookies with out the time and mess!

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I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Cupcake Tuesday, Ultimate Recipe Swap Foodie Friday recipe exchanges, and Kimba's DIY Day and Jerri's Friday Favorites.

Chocolate & Strawberry Cupcakes

Are you getting tired of my Valentine food posts yet? LOL

I just couldn't help my self, I've been inspired to make so many things this year, that's why I had to spread them all out and start early.

I have found so much inspiration on Flickr, it's amazing! So many bakers share their amazing edible creations. Seriously, search cupcakes on Flickr......and tell me you're not inspired to make some cupcakes!

I knew weeks ago just the cupcakes I wanted to make for Valentines Day.......

If you want to make your Sweetheart a cupcake
that is going to knock them off their feet

........this is it!

Chocolate Fudge Cupcake

1 Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix

3 Large Eggs

1/2 cup melted butter (butter not margarine)

1 cup water

Preheat oven to 350

Mix on low until blended, then mix on high for 2 mins.

Pour into paper lined cupcake pans. Bake for 20 min.

Strawberry Whipped Cream (filling)

1 cup heavy whipping cream

1/3 cup sugar

1 tsp vanilla

5-6 T. chopped/processed strawberries

Chop strawberries in blender (I used my Magic Bullet) just until they look thick and "liquidy". I used really large strawberries and it took 4 to make 5-6 Tablespoons.

Beat whipping cream, and vanilla until it starts to thicken.

Mix in sugar.

Fold in strawberries.

***WARNING - this stuff is DELICIOUS - so I advise you NOT to taste any until AFTER you've finished with your cupcakes.....otherwise you may not have any left for the cupcakes!

Chocolate Cream Cheese Frosting (from Glorious Treats)

½ cup butter, at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon vanilla
½ cup unsweetened cocoa
4 cups powdered confectioners sugar
1-4 Tablespoons heavy whipping cream

Directions:
*Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
*Add the cocoa powder( before adding the sugar, so it gets fully incorporated into the butter and cream cheese.)
*Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Directions for Chocolate Fudge Cupcakes with Strawberries & Cream filling topped with Chocolate Frosting

1. Bake cupcakes and cool completely
2. Cut out a small section in the center of the cupcake (save in bowl)
3. add strawberry whipped cream to the hole
4. replace the tops (just do the best you can - or you could just leave them off)
5. pipe chocolate frosting on top of cupcake with 1M tip.

I also did some cupcakes the reverse.......I filled the cupcakes with the Chocolate Frosting and topped with the Strawberry Whipped Cream
(Printable version of recipe)

Doesn't this just say ...................

Bite me?

So what are your Valentines Day plans?

Do you go out? Do make a special treat or dinner?

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Cupcake Tuesday, and Foodie Friday Make Ahead Meals (Cake Theme) recipe exchanges, and Kimba's DIY Day.

French Vanilla Butter Rum Mardi Gras Cupcakes

It is officially Mardi Gras Carnival Season , and Fat Tuesday - Mardi Gras - is just around the corner. February 16th, to be exact. So I was excited when my friend Debbie asked if I would like to make some Mardi Gras cupcakes!

You can win your own Mardi Gras Celbration from Community Coffee and Lagniappe Marketing by clicking here (ends 2-12-10 at noon EST)

The King Cake might be the traditional sweet on Mardi Gras, but these fun cupcakes are decorated with traditional Mardi Gras colors: purple represents justice, green represents faith and gold represents power.

French Vanilla Butter Rum Cupcakes
(printable recipe)

1 French Vanilla cake mix
1 1.75oz (4 serving) instant French vanilla pudding mix
1 tsp cinnamon
1/2 tsp nutmeg
4 eggs
1tsp vanilla
1/2 C cold milk
1/2 C melted butter (not margarine)
1/2 C rum (I used Capt. Morgan which is a spiced rum)

Preheat the oven to 350. Combine all ingredients and beat for 2 minutes. Pour into lined cupcake pans and bake for 22-24 mins. Cool slightly on a rack.
*these would also be good with a toasted pecan in each cupcake (my family wont eat nuts, so I didn't put them in mine)

Butter Rum Glaze

1 stick butter
1/4 C water
1 C sugar
1/2 C rum

Melt butter in a saucepan and stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and slowly stir in the rum.

Let the glaze cool down a little.
Dip the tops of the cooled cupcakes in the glaze.

Butter Cream Frosting

1 cup real butter (not margarine) *room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 - 1/3 cup heavy whipping cream
paste food coloring

Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute.

If you wish to add color to your frosting, like I did for these Mardi Gras colors, use the gel paste food coloring. It's stronger and more vibrant.

Pipe frosting on top of glazed cupcake then drizzle a little more glaze over the butter cream frosting and top with chunky sugar sprinkles.

**I have to be honest, piping 3 colors was NOT an easy task, only about 1/2 of my cupcakes came out looking good, the others were either missing a color, or the colors started to mix and looked gray or brown......if anyone has any tips on piping 3 colors I'd love to hear them!!
How did I do it?- I divided my frosting into 3 bowls and colored each. I then spooned a big scoop of each color into the bag, trying the best I could to get them side by side. I then squeezed the frosting into another bowl until all three color started to come out---then I piped onto the cupcakes, using my 1M tip.

These were FAN-TAS-TIC!
Seriously... GO...make these... now!!

♥My kitchen smelled SOOOO wonderful even the next day!♥

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Cupcake Tuesday, and Foodie Friday recipe exchanges, and Kimba's DIY Day.

These cupcakes were featured over at Party Cupcake Ideas! Head over and check out Melody's blog, it's chock full of ideas for weddings, showers and parties!

Sweetheart Cherry Cake

Valentines day is just a short 2 weeks away. We don't celebrate by buying gifts or going out for an expensive dinner, but I do enjoy baking Valentine goodies for my family. To me, Valentines Day is really about the simple gestures you make to show someone you love them ♥.

That's why I was really excited when I was asked to make a cake using a recipe and pie filling from Lucky Leaf, maker of easy-to-use dessert products. They sent me a heart-shaped cake pan from Wilton, 2 cans of Lucky Leaf Premium Cherry Pie Filling, some CUTE heart- shaped measuring spoons and a recipe for a Sweetheart Cherry Cake.

Lucky Leaf is a 60 year old family owned business who believes in providing simple, delicious dessert products for families. At first, Lucky Leaf was solely dedicated to fresh applesauce. But as the American woman became too busy to make her delicious homemade pies from scratch, they took care of the hard part and started making ready-to-use apple pie filling. Today you can find Premium Cherry, Apple, Blueberry, Lemon, Red Raspberry, Lite, and Crème in your grocery stores — so you can make whichever type of pie you want quickly and easily.

Even if you don't really enjoy pie, you're sure to find a great Lucky Leaf recipe and filling you would like. They show you how to make everything from pies and salads to Sweet & Spicy Chicken...and many more!!

Sweetheart Cherry Cake (from Lucky Leaf)
(printable recipe)

Ingredients

1 (18.25 oz) dry white cake mix
2 large eggs
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (21 oz) can Lucky Leaf Premium Cherry Pie Filling

Preparation

Preheat oven to 325 degrees. Lightly grease 9 x 2 1/2-inch heart-shaped cake pan* (substitute heart pan for 9x13 pan)

Mix together on medium speed, dry cake mix, eggs, baking powder, both extracts, and 1/2 can of Lucky Leaf Premium Cherry Pie Filling until moistened. Fold in the remainging 1/2 can of cherry pie filling by hand until blended (if you'd prefer cherry pieces in stead of whole cherries, then just add the whole can and mix). Batter should appear thick.

Pour batter into pan, and level with a spatula.

Bake for 65-75 minutes for heart shape pan(mine was done in 65), 40-45 for 9x13 pan, or until toothpick comes out clean. Remove cake from oven and allow to cool completely in pan. Invert cake onto a serving platter to decorate.

Buttercream Icing (from Lucky Leaf)

Ingredients

1 cup butter, softened
1 teaspoon vanilla
1 teaspoon almond extract
4 cups (1 pound) confectioners' sugar, sifted
2-4 tablespoons milk
food coloring (optional)

Preparation
Cream butter and both extracts. Slowly add confectioners' sugar, beating well. Add 2 tablespoons of milk. Mix well. If needed, continue adding milk 1 tablespoon at a time until icing is smooth and spreadable. Mix in food coloring, if desired. *This would also be cute in pink or red icing. I colored a small amount brown to pipe around the edges with 1M tip.

Decorating ideas Lucky Leaf suggest: Icing all sides of the cake, then evenly spoon 1/2 can of additional cherry pie filling over top (keeping the pie filling about one inch from the edge of the cake). Pat sliced almonds or mini chocolate chips onto the side of the iced cake.

Optional ideas I thought of

• you could pipe some of the buttercream around the cherry pie filling, like I did.
• you could put chocolate chips around the edge of cherry pie filling (like a heart outline)
• tint your buttercream pink, ice whole cake then sprinkle top with chocolate chips and cherry pie filling
• add a few mini chocolate chips to the cake mix
  
• use a chocolate cake mix instead of white.
• use 2 cans of any flavor prepared icing instead of making buttercream icing.
  

there really are just endless possibilities!

This cake was VERY moist and delicious!! I'm a big fan of cherry and almonds....this combination made this cake ever so YUMMY! I can't wait to make it again, and add a little chocolate.

GIVEAWAY NOW CLOSED!
Winners can be found on this post!

10 TidyMom readers can win their own
Wilton Heart-shaped pan
so you can make your cake look extra special for Valentines Day!

GIVEAWAY CLOSED, so the winners can hopefully get their pans in time for Valentines Day!

*******************************************************
I'm linking this post to Hoosier Homemade's Valentine Party!!
Be sure to go over and check out ALL of the Valentine Ideas.....
there are giveaways too!!

Somewhat Simple is also having a Valentine Strut Your Stuff party!



And Sarah's Your Life, YourBlog party!

I'm also sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table, Ultimate Recipe Swap, Foodie Friday recipe exchanges and DYI Show Off's Valentine party.