Mini Raspberry-Chocolate Heart Cakes

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Mini Raspberry-Chocolate Heart Cakes
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  1. 1
  2. tablespoon instant espresso coffee powder or granules
  3. 1
  4. tablespoon water
  5. 1
  6. box Betty Crocker® SuperMoist® milk chocolate cake mix
  7. 1 1/4
  8. cups water
  9. 1/3
  10. cup vegetable oil
  11. 3
  12. eggs
  13. 1
  14. cup raspberry preserves
  15. 16
  16. oz white chocolate baking bars or squares, chopped
  17. 2
  18. tablespoons shortening
  19. 1
  20. cup Betty Crocker® Decorating Decors® red, pink and white candy sprinkles
  1. 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. 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. 3 Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
  4. 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. 5 Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.
  1. 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.
  2. You can use dark or semisweet chocolate instead of white chocolate, if desired.
  3. 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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