Mini Raspberry-Chocolate Heart Cakes

 

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

• 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.