Here is another variation on the Tuxedo Cake that I first made for New Years. This cherry vanilla version would be a perfect Valentine's Day dessert!
Isn't it pretty? And it couldn't be easier! Just start with your favorite cake mix (one that makes two nice tall 8" cake layers), add a jar of chopped maraschino cherries to the batter, reserving the juice. Bake as directed, and let cool.
Cherry Vanilla Buttercream:
2 sticks butter
5 Tbsp maraschino juice
2 tsp vanilla
4 cups powdered sugar
Beat the butter and the juice together until the butter turns pink (fun!), add the vanilla, and then slowly add the powdered sugar. Frost the cooled cakes.
4 oz semi sweet chocolate
1/2 cup heavy cream
1/4 cup corn syrup
2 tsp vanilla extract
Heat cream over medium high heat, just until it reaches a boil. Pour over chocolate (in a separate bowl), and let stand 60 seconds. Add corn syrup and vanilla, and stir until all the chocolate is melted. Let cool in refrigerator for about 5 minutes, then pour over cake, guiding it over the sides. Let cake set 1 hour before serving.
Recipe from Confessions of a Cookbook Queen