Valentines Re-Do

It’s nice to have a holiday to look forward to during the winter doldrums, but it happens so close to New Years Resolutions that many are caught between a rock and a piece (or bag) of chocolate! I have here some recipes I have previously posted, one of which is for the dieters of the group and the other for those breaking their diets!

Victory Cookies came during the WW 2 rations, where certain foods were not as easy to come by. The cookies are only 80 calories, which you could shave off by using almond (or soy) milk and/or egg beaters. I really like this recipe! It hits the spot when my dieter’s tummy wants something sweet, gooey and chocolate.

Victory Choc-Chip Cookies


  • 2 T. butter, or shortening
  • 1 egg
  • 1 C. All-Bran
  • 3/4 c. milk
  • 1 c. flour
  • 2 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. chocolate chips


  1. Preheat oven to 400 degrees.
  2. Beat shortening and egg together.
  3. Add All Bran and milk and let sit at least 20 minutes (this can be done the night before and let rest in the fridge).
  4. Sift rest of ingredients and add to wet mixture, stirring until just combined.
  5. Add chocolate chips and fold in.
  6. With a 2 T scoop, place on a greased cookie sheet.
  7. Lightly press each cookie down (you may need to wet your fingertips) and bake at 350 for 10 minutes.

They will be very puffy and light, but a GREAT substitute for a regular chocolate chip cookie! (and only 80 calories per cookie!)

Here we are at the NON-dieter part. This cake is amazing! It was found in the same rationing cookbook as the above cookies and while the original title “Inexpensive Cocoa Cake” sounds a bit foreboding, this cake is worth a million bucks! And, hey if you are dieting, just take an 80 calorie slice!! It will charm any Valentine!

Million Dollar Chocolate Cake


  • 1 c. boiling water
  • 3/4 c. cocoa
  • 1 1/4 c. sugar
  • 1/2 c. butter
  • 2 eggs
  • 1 3/4 c. flour
  • 1/4 c. cornstarch
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 c. any combination of buttermilk, plain yogurt and or sour cream
  • 1 t. vanilla
  • Raspberry preserves (I used freezer jam)
  • 1 c. cream
  • 1 1/2 c. chocolate chips (I used semi sweet)
  • Sprinkles


  1. Pour boiling water over cocoa and stir until smooth. Set aside.
  2. Cream butter 1 minute, then add sugar.
  3. Cream 3-5 minutes (may still be a bit crumbly).
  4. Add in eggs and mix another 2 minutes.
  5. Pour flour, cornstarch, powder, soda, and salt. Whisk well until it looks “lighter” or you could sift!
  6. Add the dry ingredients and sour milk alternately to creamed mixture. (I did 3 dry and 2 wet). Mix well, but do not over mix.
  7. Beat in cocoa and vanilla until well combined.
  8. Bake in 2 greased and floured 8 inch cake pans. Bake for 25 minutes at 375.
  9. Cool for 5 minutes, then turn out on a cooling rack. Cool completely.

When cooled, even out cake tops with a serrated knife (this allows you to “sample!) 
Lay first cake right side up and spread with raspberry jam. Use as much or little as you want! Top with the next cake upside down.

Put chocolate chips in a bowl and set aside. Heat cream in a saucepan until it simmers. Pour hot cream over chips and let site 5 minutes. Stir until combined. Let sit 5 more minutes. When cooled, slowly spoon over cake, seeing that it drips over to cover the edge!

Let set 5 minutes. When done, place a cookie cutter on the cake and sprinkle with colored sugar. Use a spoon to get to the edges. When filled in, lift off cookie cutter.


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