MINI RASPBERRY-CHOCOLATE HEART CAKES
This pretty-in-pink dessert jazzes up Betty Crocker™ Super Moist™ milk chocolate cake mix with espresso and raspberry flavors, creating an intensely decadent treat.
Provided by Cheri Liefeld
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
- 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.
- Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
- 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.
- Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.
Nutrition Facts : ServingSize 1 Serving
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