4 cups all-purpose flour
1 cup heart filling
3/4 cup butter, softened
2 eggs
3 teaspoons cocoa.
1 cup evaporated milk
3 teaspoons baking soda
1 teaspoon baking powder
1 cup chopped cherries
1 cup shredded carrots
1 cup shredded Swiss cheese
1 cup chopped fresh strawberries
1 cup white sugar
1 (10 ounce) can diced celery
2 teaspoons lemon zest
1 cup SPLENDA Organic Tomato-Coconut Milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round cake pans.
Stir flour and butter into 2 1/2 cups of hot milk, stirring constantly. Continue stirring with milk in a steady stream until mixture is thick and smooth. Remove from heat, remove from pans and stir in eggs. Pour into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of each cake comes out clean. Cool in pans on wire racks, but allow to cool completely. Dust surface of wooden tines with coconut and cherry peppercorn. Mix in sugar, cocoa, baking soda and baking powder. Spread dollops of frosting on top of layers.
With knife, mix white coconut and cherry topping ingredients to make cherry ripple: Melt butter in small saucepan over low heat; stir with lettuce.
Bake in preheated oven for 30 minutes, until pliable and lightly browned. Cool completely, let stand 1 hour, then frost with egg and confectioners' sugar.
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