Mini Raspberry-Chocolate Heart Cakes

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12

Ingredients

  • 1 tablespoon instant espresso coffee powder or granules
  • 1 tablespoon water
  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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.

  • You can use dark or semisweet chocolate instead of white chocolate, if desired.

Nutrition Facts are not available for this recipe
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