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"Love in the Cake"

  • Writer: Suzanne Clark
    Suzanne Clark
  • Feb 11, 2015
  • 2 min read

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Not to sound corny, but I really do love Valentine’s Day. A day I can celebrate the ones I care about with simple gestures. What is there not to love? It is a day when we believe in chubby little cupids, and hope to get hit with an arrow smack dab in the heart. Card manufacturers rejoice and candy sales go up as parents cringe when big bags of candy come home with their kids from school. It is the only day that pink and red match and you can guiltlessly indulge in candy and champagne without a care, all in the name of love!
This year for Valentine’s Day I decided to do something a bit different. I wanted to create a moist and buttery dessert for everyone in the family to enjoy instead of the same ol’ boxes of candy. I have seen other people creating cakes with special designs in them for holidays, so I thought I would put my own twist on that idea with my recipe for Valentine’s Day.
One of my favorite traditional Valentine’s Day treats is chocolate covered strawberries, so that was my inspiration. I got busy and started baking. Eight boxes of cake mix, 2 quarts of strawberries and 2 pounds of chocolate later, I finally perfected the recipe! This labor of love is for your benefit -and of course to all of my neighbors and family who enjoyed my cake experiment. I worked out all of the kinks so you don’t have to. All you have to do is grab your stick of butter, a cake mix and a few other ingredients and you will be on your way to the perfect Valentine’s Day treat to dazzle your loved ones. This year for Valentine’s Day, put your “heart” into it. Create this sweetheart of a dessert since there is nothing better than “Love in the Cake!”


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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