Surprise your loved ones with this beautiful and delicious heart-shaped chocolate cake – perfect dessert for Valentine’s Day.
package ( 1 pound 2.25 ounces) devil’s food cake mix with pudding
cup vegetable oil
tub (12 ounces) chocolate whipped frosting or 1 tub (16 ounces) chocolate ready-to-spread frosting
Heat oven to 350°. Grease bottom only of 1 round pan, 8×1 1/2 inches, and 1 square pan, 8x8x2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
Cut round layer in half. (See link below for diagram.) Freeze uncovered about 1 hour for easier frosting, if desired. Arrange pieces on serving platter to form heart. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.
Tips from the Betty Crocker Kitchens
For a truly special presentation to make hearts flutter,
garnish with fresh small strawberries or raspberries and curls of white chocolate. Or for real chocolate lovers, press miniature chocolate chips onto the side of the frosted cake.
410 Calories, 21g Total Fat, 4g Protein, 51g Total Carbohydrate, 38g Sugars
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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