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Catholic Recipe: Heart Cake (cut-up)

Helen McLoughlin suggests this easy cake dessert for nameday Marian feasts such as the Visitation (May 31), the Assumption (August 15), and Our Lady of Sorrows (September 15). Also saint days such as the Feast of St. Joseph (March 19), St. Catherine of Siena (April 29), St. John the Apostle (December 27), St. Teresa of Avila (October 15), St. Madeline Sophie Barat (May 25), St. Francis Xavier Cabrini (November 13), and St. Dominic Savio (May 6).

DIRECTIONS

1) No heart-shaped pan is needed. Instead, bake two round 8 or 9-inch layers from favorite recipe or cake mix. Spread a fluffy pink frosting between the layers; then cut a wedge from one side, about 31/2 inches wide by 3 inches deep.

2) The cut-out wedge goes on the opposite side of the cake to make the point of the heart. Now frost the entire cake, swirling pink frosting over the top and sides.

3) Sprinkle white coconut flakes over the top and around the sides of the cake. Pat the coconut on while the frosting is still soft so that the coconut will stick. Red cinnamon candies make a pretty heart center, as do roses of icing.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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