Pretty Heart Cakes

Name: Pretty Heart Cakes
Yield: 4 servings
Ingredients: 1 pkg (16 oz) white cake mix; 1/4 cup raspberry jam; 1/2 cup heavy cream, whipped; None None FOR THE GLAZE; 1/2 cup powdered sugar, sifted, plus additional, for dusting; 1 tbsp milk; 1/2 tsp vanilla extract; 1/2 tsp butter, softened; None None Pink food color

Vegetarian Dairy

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Ingredients

1 pkg (16 oz) white cake mix ⓘ
1/4 cup raspberry jam ⓘ
1/2 cup heavy cream, whipped ⓘ
None None FOR THE GLAZE ⓘ
1/2 cup powdered sugar, sifted, plus additional, for dusting ⓘ
1 tbsp milk
1/2 tsp vanilla extract ⓘ
1/2 tsp butter, softened
None None Pink food color ⓘ

Instructions

Prepare the cake mix and bake in a 13 x 9-inch foil-lined baking pan according to package directions. Cool completely in pan on a wire rack.
Using a 3-inch heart-shaped cookie cutter, cut out 14 hearts from the cake. Spread jam and cream on 7 cake pieces. Top with remaining pieces to sandwich together.
For the glaze, combine powdered sugar, milk, vanilla and butter in a heatproof bowl. Stir over a saucepan of gently simmering water until glaze is smooth. Tint with food color.
Spoon glaze over cakes. Let stand until set. Dust with additional powdered sugar.

Nutrition & Diet Analysis (per serving)

772 kcal 39% DV

Protein Fat Carbs

Macronutrients

Protein 3.5g 7% DV

Total Fat 40.7g 52% DV

Carbs 84.8g 31% DV

Fiber 0.4g 1% DV

Sugar 55.9g 100% DV

Electrolytes

Sodium 187.3mg 8% DV

Potassium 194.5mg 4% DV

Cholesterol 109.3mg 36% DV

Vitamins & Minerals

Vitamin A 167mcg 19% DV

Vitamin C 4mg 4% DV

Vitamin D 0.8mcg 4% DV

Calcium 136.5mg 11% DV

Iron 2.2mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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