Whipped Cream For Valentine Cake Recipes

Steps:

• Place an oven rack in the middle position and preheat the oven to 300 degrees F.
• Grease a 9-inch cake pan with cooking spray or butter. Line the bottom with a parchment round. Set aside.
• In a medium mixing bowl set over a saucepan with barely simmering water over medium-low heat, add the butter, tahini and chocolate chips. Gently cook, stirring occasionally, until just melted and smooth. Whisk in the granulated sugar until combined. Remove from the heat. Add the eggs one at a time, whisking until fully incorporated. Add the vanilla and salt and stir to combine. Add the flour and mix until just combined.
• Pour the cake batter into the prepared pan. Bake for 1 hour to 1 hour and 15 minutes, until a toothpick inserted into the middle comes out with a few fudgy crumbs and the sides pull slightly away from the pan. Cool completely in the pan on a wire rack.
• To assemble the cake, remove the cooled cake onto a platter or cake stand. Cut and serve with a dollop of Tahini Whipped Cream and crumbled halva on top.
• In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar and salt. Beat on low speed until incorporated, then increase the speed to medium. Beat to medium peak and then add the tahini. Beat until smooth and just under a stiff peak.

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat on high speed until soft peaks form, about 5 minutes.

Steps:

• Bake Duncan Hines Devil's Food Cake per package directions.
• While Cake is baking, mix milk and flour in sauce pan with wire whisk. Cook over medium high heat stirring with whisk constantly until it forms a thick paste. While this cools whip again to avoid lumps in about 5 minutes.
• Mix together softened butter & Crisco and beat with electric mixer for 4 minutes.
• Add sugar gradually and beat for another 4 minutes.
• Add cool milk and flour mixture gradually and beat for another 4 minutes. Add vanilla and almond extract at the end. This can be done to taste.

Steps:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350°.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin).
• Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream.
• Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowlwith chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.