Valentine's Mini Heart Cakes Recipe
Additional ingredients to prepare cake mix per box directions
White chocolate chips (24 oz.) or pink candy melts
Silicone heart molds
PREHEAT oven to 325°F. In a large bowl, prepare cake mix according to box directions. Spray silicone molds well with non-stick cooking spray.
FILL each cavity halfway with cake batter. Place each mold onto a baking sheet and transfer to the oven. Bake for 12-18 minutes, until the edges are light and golden brown, and a toothpick inserted comes out clean. Let the cake molds chill for 15 minutes before removing. Remove cakes and let cool. Clean each silicone heart mold and dry thoroughly.
MELT white chocolate chips or candy melts in a microwave safe bowl, stirring once every 30 seconds until melted. If using white chocolate chips, tint with some pink food coloring if desired. Add Funfetti Valentine's Day sprinkles into the empty silicone molds. Using a spoon, carefully add melted chocolate to the bottom and sides of each mold.
CUT each heart cake carefully in half horizontally. Press the first half of each heart onto the candy melts. Then add a small amount of frosting and spread with a flat spatula or a butter knife. Press the second half of the heart on top. Transfer to the freezer or fridge for 2 hours.
REMOVE from freezer or fridge and carefully invert the molds and serve.
Serving Size (1 mini cake), Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.