Chocolate Conversation Heart Cakes
Submitted by: CajunSue
1 1/2cups all-purpose flour
1/2 cup granulated sugar
1/2 packed light brown sugar
6 full tablespoons cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
6tablespoons vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
creamy frosting
red decorating gel
Heat oven to 350°F. Grease and flour a 13 x 9 x 2-inch baking pan. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Cut cake into 8 to 10 hearts using 3-1/4 inch heart-shaped cookie cutter. Colorate frosty with red decorating gel. Cover cake squares with frosting.

Berry Valentine Pie
Submitted by: Becky
1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed
On bottom of pie crust, spread strawberries evenly. Cover with whipped cream. Spread cherries on whipped cream and cover cherries with whipped cream layer. Spread blueberries on top of whipped cream and cover with last layer of whipped cream. Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes. Serve.

Chocolate Strawberry Shortcake
Submitted by: Becky
2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup milk
2 pints strawberries, sliced
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
2 tablespoons chocolate syrup
Grease two 9 inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter or margarine until the mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into two prepared layer pans. Bake at 400°F (200°C) for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool. In a medium-size mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture stand 10 minutes. Cover the bottom shortcake layer with half of strawberry mixture and half of the whipped topping. Top with second shortcake layer, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping. Makes one cake.

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