Valentine Soda is a Non Alcoholic drink.

Ingredients:
Ginger ale or Carbonated drink
Strawberry ice cream
Whipped cream
Strawberry preserves- 1 Tsp
Method:
Dispense ginger ale or any carbonated drink above strawberry ice cream in tall glass.
Then top the glass with feathery whipped cream and strawberry preserves.
Serve with large soda and ice teaspoon

Valentine Rum Cream is a Alcoholic Drink.

Ingredients:
8 oz - Myers Rum
14 oz - Sweetened condensed milk
1 - Egg
1 tb sp - Vanilla
Method:
Mix the rum, milk, egg, and vanilla in a blender and blend for few minutes on average speed.
Refrigerate overnight.

Gumdrops are the secret to the decorations. Ordinary square and round baking pans create the heart-shaped cake!

Prep Time: 25 min
Start to Finish: 2 hr 15 min
Makes: 16 servings

1 box Betty Crocker® SuperMoist® cake mix (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker® Rich & Creamy or Whipped frosting (any flavor)
Assorted gumdrops
Candied orange slices, if desired

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and cool cake as directed on box–except use one 8-inch round pan and one 8-inch square pan. Check square pan for doneness about 2 minutes before round pan.

2. Cut round cake in half. Place cut sides against sides of square cake to form heart shape, attaching pieces with small amount of frosting.

3. Spread frosting on cake. Make gumdrop flowers with assorted gumdrops: Flatten gumdrops with rolling pin. Cut out small petal-shaped flowers. Pinch flower in center to make it 3-dimensional. Cut out gumdrop leaves and stems. Arrange gumdrop flowers on cake. Arrange candied orange slices to form butterfly wings and butterfly body. Store loosely covered.

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions. Check square pan for doneness about 2 minutes before round pan.

3/4 cup Cocoa
2/3 cup boiling water
3/4 cup butter or margarine, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups unsifted cake flour or 1 3/4 cups unsifted
all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter milk or sour milk*
Glossy Chocolate Sour Cream Frosting
Creamy Buttercream Frosting

Stir together cocoa and boiling water in small bowl until smooth; set aside.

Cream butter, sugar and vanilla extract in large mixer bowl until light and fluffy; beat in eggs and cocoa mixture.

Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture.

Line bottoms of two heart-shape pans with wax paper. Pour batter into prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.

Serves 8 to 10.

* To sour milk: Use 2 teaspoons vinegar plus milk to equal 3/4 cup.

Glossy Chocolate Sour Cream Frosting:
1 1/2 cups Semi-Sweet Chocolate Chips
3/4 cup sour cream
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring constantly until completely melted. Remove from heat; beat in sour cream, confectioners’ sugar and vanilla extract.

Creamy Buttercream Frosting:
2 cups confectioners’ sugar
1/4 cup butter or margarine, softened
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Few drops red food color

Combine confectioners’ sugar, butter, milk, vanilla extract and food color in small bowl until smooth and creamy.