Mini Raspberry-Chocolate Heart Cakes

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


tablespoon instant espresso coffee powder or granules
tablespoon water
box Betty Crocker™ SuperMoist™ milk chocolate cake mix
1 1/4
cups water
cup vegetable oil
cup raspberry preserves
oz white chocolate baking bars or squares, chopped
tablespoons shortening
cup Betty Crocker™ Decorating Decors® red, pink and white candy sprinkles


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  • 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.



Expert Tips

If 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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