|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 1g||3%|
|Total Sugars 30g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you want to make a homemade Valentine's Cake but are a novice when it comes to baking, this recipe is for you. You can use a mix for the cake and the frosting is simply a spruced up whipped topping. Plus, with one simple trick you can transform it all into an adorable heart shape without buying a special pan!
This version uses a box of chocolate cake mix, but you can choose any flavor, except for Angel Food that comes in the 15.25-ounce size box. Feel free to try vanilla, strawberry, or even red velvet.
Prepare the cake mix as directed on the back of the box, but pour half of the batter into a square pan and the other half in a round pan. Once the cakes have been baked and cooled, simply slice the round cake in half. You can then easily assemble the cakes into the shape of a heart.
Once the cake is frosted, you can get creative and decorate with colored sprinkles or Valentine's Day candies. Then all you need is a nice card and maybe a bouquet of flowers to make it a perfect Valentine's Day.
1 (15.25-ounce) box chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 cup cold milk
1 (3.4-ounce) package vanilla instant pudding mix
1/4 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
1 teaspoon red food coloring
Sprinkles, for optional topping
Conversation hearts, for optional topping
Gather the ingredients. Preheat the oven to 350 F. Grease and flour one 8-inch round cake pan and one 8-inch square cake pan.
In a large mixing bowl, combine the cake mix, water, oil, and eggs. Blend at low speed until moistened, about 30 seconds. Scrape down the sides of the bowl and then beat at medium speed for 2 minutes.
Divide the batter evenly between the round and square baking pans. Bake for 26 to 31 minutes or until a toothpick inserted in the center of the cakes come out clean.
Cool in the pans for 10 minutes. Remove cakes from pans and cool completely on wire racks before frosting.
In a medium bowl, whisk together the milk, pudding mix, and confectioners' sugar. Beat for 2 minutes.
Gently stir in the whipped topping and red food coloring.
Leave the square cake whole. Cut the round cake in half.
Assemble the pieces on a serving tray in a heart shape by placing the cut side of the round cake on two of the flat sides of the square cake.
Frost the top and sides of the cake with the prepared topping.
Decorate with candies or sprinkles.