One way to celebrate Valentine’s Day is to give your special someone the gift of a homemade treat. The Red Velvet Trifle is a new twist on an old favorite, while the Easy Lemon Angel Food Cake with Raspberry Sauce is a light alternative.

What a wonderful way to celebrate the occasion. Happy Valentine’s Day!

RED VELVET TRIFLE

3 cups milk
2 (3-3/4 ounce) packages instant chocolate pudding and pie filling
3 cups red velvet cake, torn into 1-inch pieces (see recipe below, or use any prepared chocolate cake)
1/4 cup brewed coffee (optional)
2 (8-ounce) packages frozen whipped topping, thawed
4 (1.4-ounce) bars milk chocolate crisp butter toffee candy (such as Heath or Skor), chopped

Prepare pudding with milk according to package directions; set aside.

Place half of cake pieces in large glass serving bowl. Spoon in half of coffee, half of pudding, half of whipped topping and half of candy. Repeat layers.

Cover and chill at least several hours. Serves 10.

Approximate nutritional information, per serving: 430 calories, 22 g fat, 15 g saturated fat, 15 mg cholesterol, 570 mg sodium, 58 g carbohydrate, 1 g fiber, 44 g sugar, 4 g protein

RED VELVET CAKE

1 cup butter
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups cake flour
2 tablespoons cocoa
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vinegar
2 teaspoons red food coloring

Preheat oven to 350 degrees. Grease a 9-by-13-inch pan.

In bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.

Sift flour, cocoa, baking soda and salt; set aside. Combine buttermilk, vinegar and food coloring; set aside.

Add dry ingredients and buttermilk mixture alternately to butter mixture, beginning and ending with dry ingredients.

Pour into pan and bake 45 minutes or until toothpick inserted comes out clean. Cool and serve. Serves 20.

Approximate nutritional information, per serving: 180 calories, 9 g fat, 3.5 g saturated fat, 25 mg cholesterol, 150 mg sodium, 23 g carbohydrate, 1 g fiber, 11 g sugar, 2 g protein

EASY LEMON ANGEL FOOD CAKE WITH RASPBERRY SAUCE

1-3/4 cups sugar, divided
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1-1/2 teaspoons cream of tartar
Raspberry sauce, to garnish (see recipe below)

Preheat oven to 350 degrees. Grease tube pan with nonstick cooking spray.

In medium bowl, sift 3/4 cup of sugar with salt and cake flour; set aside.

In large bowl, combine egg whites, water, lemon juice, lemon zest and cream of tartar, and beat with mixer on medium speed.

Slowly sift in remaining 1 cup of sugar, beating continuously for 5 to 7 minutes until medium peaks form. Using spatula, gently fold in flour mixture a little at a time until incorporated.

Carefully spoon cake mixture into tube pan. Bake for 35 minutes, then check for doneness with wooden skewer (when inserted halfway between inner and outer walls, skewer should come out clean and dry).

Cool upside down on rack for at least an hour before removing from pan. Serve with raspberry sauce. Serves 16.

RASPBERRY SAUCE

1-1/2 cups ripe raspberries
1/4 cup granulated sugar
1/2 teaspoon fresh lemon juice

In small saucepan over medium-high heat, combine raspberries, sugar and lemon juice. Bring to boil, then quickly reduce heat to low and allow mixture to simmer, stirring frequently, until sugar is fully dissolved.

When mixture thickens to a syrupy consistency (about 5 to 7 minutes), remove from heat and transfer to bowl.

If you prefer, strain sauce to remove seeds. Makes 3/4 cup.

Approximate nutritional information, per serving (based on 16 servings with raspberry sauce): 150 calories, no fat, no saturated fat, no cholesterol, 80 mg sodium, 29 g carbohydrate, less than 1 g fiber, 26 g sugar, 4 g protein