Sandra Lee's Valentine sweets are sure to make your sweetie swoon.
Tune in to "Good Morning America" on Valentine's Day when she'll prepare her delicious Choclate Love Truffles live.
Whether you're craving the taste of rich chocolate, a fruity crisp, chewy brownies or fluffy cake, there's something here for you.
1 container (16 ounce) chocolate frosting
¾ cup sifted powdered sugar
1 teaspoon pure vanilla extract
½ cup unsweetened cocoa powder
Line 2 cookie sheets with parchment paper. Beat frosting, powdered sugar, and vanilla in large bowl until smooth.
Using tablespoon or 1-ounce cookie scoop, form mixture into balls and place on prepared cookie sheet.
Dust truffles with cocoa powder. Cover and refrigerate truffles at least 1 hour before serving.
½ cup pasteurized egg whites, room temperature
2 teaspoons strawberry extract, divided
¼ teaspoon cream of tartar
1 cup powdered sugar, sifted
2 drops red food coloring
1 container (8 ounce) whipped topping, thawed
Preheat oven to 215 degrees F. Line a baking sheet with parchment paper.
In a large bowl, use an electric mixer on medium speed to beat together egg whites, 1 teaspoon strawberry extract, and cream of tartar until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peaks form, taking care not to overbeat.
Transfer mixture to a pastry bag or large zip-top plastic bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet. Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes. Remove parchment paper from baking sheet and let meringues cool completely.
In a medium bowl, whisk whipped topping and 1 teaspoon strawberry extract until well combined. Transfer to pastry bag or large zip-top bag fitted with small round tip. Pipe mixture on half of meringues and top with the other half, sandwiching them together.
Nonstick baking spray
2 boxes (18.25 ounces each) German chocolate cake mix
1 cup canola oil, divided
6 eggs, divided
22/3 cups water, divided
2 teaspoons coconut extract, divided
2 bottles (1 ounce each) red food coloring, divided
3 cans (12 ounces each) fluffy white whipped icing
24 ounces cream cheese, softened
1½ cups sifted powdered sugar
1½ teaspoons coconut extract
Preheat oven to 350 degrees F. Lightly spray two 9-inch round cake pans with baking spray; set aside.
In a large bowl, combine 1 box of cake mix, ½ cup oil, and 3 eggs. Measure 11/3 cups of water and add 1 teaspoon of coconut extract and 1 bottle of food coloring. Pour into bowl. Use an electric mixer to beat on low speed for 30 seconds.
Scrape down sides of bowl and beat for 1 minute on medium speed. Divide batter between the prepared cake pans and bake in preheated oven for 28 to 33 minutes or until tester inserted into middle of cake comes out clean. Cool cakes in pans for 10 minutes then invert on to wire cooling racks to cool completely.
Wash cake pans and repeat steps with remaining cake ingredients.