Mini Raspberry-Chocolate Heart Cakes

Name: Mini Raspberry-Chocolate Heart Cakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams white chocolate baking bars or squares, chopped; 3 eggs; 1 box Betty milk chocolate cake mix; 1 Tbsp instant espresso coffee powder or granules; 237 milliliters Betty Decorating Decors® red, pink and white candy sprinkles; 237 milliliters raspberry preserves; 2 Tbsps shortening; 79 milliliters vegetable oil; 1 Tbsp water; 296 milliliters water

Mini Raspberry-Chocolate Heart Cakes is If you have chocolate baking bars, water, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat oven to 350F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.

Ingredients you will need

Cooking Spray

Shortening

Equipment you will use

Oven

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.

Ingredients you will need

Raspberry Preserves

Instant Coffee

Cake Mix

Coffee

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Bake 15 minutes or until firm to the touch. Cool 10 minutes.

Equipment you will use

Oven

Remove cakes from pans to cooling rack; cool completely.

Equipment you will use

Wire Rack

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.

Ingredients you will need

White Chocolate