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Cakes and Pies -
Sweetheart Cake
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| INGREDIENTS |
- 1 stick butter, cut into pieces
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1 (6-ounce) package white chocolate, finely chopped
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1 package plain white cake mix
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1 cup whole milk
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3 large eggs
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2 teaspoons pure vanilla extract
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Berry Cream Frosting:
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3/4 cups fresh raspberries, rinsed, drained, and hulled
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1 stick butter, at room temperature
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3 3/4 cups powdered sugar, sifted, or more if needed
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Milk, if needed
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Garnish:
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1 cup fresh whole raspberries, rinsed, drained, and hulled
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White chocolate curls
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| INSTRUCTIONS |
Grease and lightly flour one 9-inch round cake pan and one 9-inch square cake pan. Set aside.
Place a rack in center of oven and preheat to 350°. Place butter and white chocolate in a small saucepan over low heat. Cook, stirring, for three to four minutes or until melted.
Place cake mix, milk, eggs, vanilla, and melted chocolate mixture in a large mixing bowl. Blend on low speed for one minute. Scrape sides of bowl and mix on medium speed for two minutes until well blended.
Divide the batter between the two prepared pans. Bake for 27 to 30 minutes or until light brown and center springs back. Remove from oven and cool for 10 minutes on wire racks. Remove cakes from pans and finish cooling for 30 minutes.
To make frosting, puree raspberries and rub through a fine mesh strainer to remove seeds. Place butter in a large mixing bowl and blend on low speed for 30 seconds until fluffy. Add powdered sugar and berry puree; blend on low speed for one minute until sugar is combined. Increase speed to medium and blend for one minute more or until light and fluffy. Blend in 1 tablespoon milk if frosting is too stiff. Add powdered sugar, 1 tablespoon at a time, if frosting is too thin.
Place the square cake layer on a serving platter so that one corner faces you. Cut the round cake layer in half and place the halves on adjoining sides of the square to form a heart shape. Spread frosting on top and sides. Place cake uncovered in refrigerator until frosting sets (about 20 minutes). Slice and serve. |
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