Happy Valentine’s Day! I can’t think of a better time to bring out this decadent recipe! It definitely can be made year round, but it’s perfect for Valentine’s Day! If you’re needing an easy yet beautiful dessert, here it is. You can thank me later!
Preheat oven to 350 and spray bundt pan with nonstick cooking spray – the kind with flour in it
In a large bowl, cream the shortening and sugar together until light and fluffy. Drain and reserve juice. Add milk to equal one cup. Set aside.
Beat in extract and flavor oil
In a separate bowl, stir the flour, salt, and baking powder.
Alternate adding dry mixture with milk mixture. Mix until combined.
In a separate bowl, beat egg whites until stiff peaks form.
Fold into batter.
Pour into baked pan and bake for 20-25 min. Transfer cake to a wire rack and let it cool completely (about 20 min).
Meanwhile, prepare glaze by bringing milk, butter and sugar to boil. Allow it boil for about a minute. Remove from heat and stir in chocolate until smooth. Set aside. Run knife along edges of cake pan, and turn over. Gently tap on pan until it releases onto wire rack. Pour glaze over cooled cake. Top with sprinkles and chopped cherries if desired.