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Source: America's Favorite Food Associations

Pink Passion Cake
A cute cake for a little girl's birthday.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 35 Minutes
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1/2 cup butter, softened
1 tablespoon butter, softened
2/3 cup sugar
2 egg yolks, at room temperature
1 egg, at room temperature
1 cup sifted flour
1/2 teaspoon baking powder
1/2 Teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream, at room temperature
1/2 cup strawberry preserves

Preheat oven to 350 degrees F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in vanilla. Beat on medium-high speed 2 minutes, scraping bowl occasionally. Add yolks, one at a time, beating after each addition. Add egg; mix well. Resift flour into small bowl with baking powder, baking soda and salt. Add flour mixture alternately with sour cream to butter mixture, beating on low speed just until smooth. Spread evenly in buttered 9-inch heart-shaped pan.* Bake about 35 minutes or until golden and top springs back when lightly touched and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Using a serrated knife, carefully cut cake horizontally into two layers. Place one layer on serving plate. Spread strawberry preserves evenly over top; spread pink Rosie's Buttercream (see recipe below) over preserves. Place remaining cake layer on top. Frost top and sides with pink Rosie's Buttercream. Spoon white Rosie's Buttercream into a pastry bag fitted with desired decorating tip; pipe icing decorations onto cake as desired.

*One 8-inch round baking pan may be substituted for heart-shaped pan.

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