
Mini Raspberry-Chocolate Heart Cakes
2014-01-04 21:56:27

Ingredients
- 1
- tablespoon instant espresso coffee powder or granules
- 1
- tablespoon water
- 1
- box Betty Crocker® SuperMoist® milk chocolate cake mix
- 1 1/4
- cups water
- 1/3
- cup vegetable oil
- 3
- eggs
- 1
- cup raspberry preserves
- 16
- oz white chocolate baking bars or squares, chopped
- 2
- tablespoons shortening
- 1
- cup Betty Crocker® Decorating Decors® red, pink and white candy sprinkles
Instructions
- 1 Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
- 2 In small bowl, stir coffee powder in 1 tablespoon water until dissolved. In large bowl, beat cake mix, coffee mixture, 1 1/4 cups water, the oil, eggs and raspberry preserves with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fill cake pans half full with batter.
- 3 Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
- 4 In medium microwavable bowl, microwave white chocolate and shortening uncovered on High 1 to 2 minutes, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth.
- 5 Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.
Notes
- f your heart-shaped cake pans vary in size from those used in the recipe, your yield may vary. Bake the cakes in batches, if necessary, and cool the pans before reusing.
- You can use dark or semisweet chocolate instead of white chocolate, if desired.
- If the white chocolate mixture starts to harden before you’re done decorating the cakes, microwave in 30-second increments to soften. You can also melt the chocolate in a saucepan over low heat instead of in the microwave.
Adapted from Adventures in the Kitchen
Adapted from Adventures in the Kitchen
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