Recipe of the Week | Mom’s Valentine Cake

PEA RIDGE — Mom’s Valentine Cake

by Debbie Jones

Pea Ridge Country Times Feb. 11, 1961

1/2 cup butter

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

2 Tbsp. cocoa

1 tsp. salt

1 cup buttermilk

2 oz. red food coloring

1 tsp. vanilla

1 tsp. soda

1 Tbsp. vinegar

Cream butter and sugar. Beat in eggs. Sift together flour, cocoa and salt. Add dry ingredients alternately with buttermilk to creamed mixture. Add food coloring and vanilla. Dissolve soda in vinegar and add to mixture. Beat well.

Pour into two greased and floured heart-shaped baking pans. Bake 350° for 25-30 minutes or until done.

If you don’t have heart-shaped pans, you can use one square and one round cake pan. When cake is cooled and removed from pan, turn the square cake into a diamond position, then cut the round cake in half and place each half on the upper right and upper left side of diamond.

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