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This is the result of some experimentation
that turned out well. Brands suggested may be substituted with similar
products. If you do not want the liquor, use the amount of water in the cake
mix directions. May use small heart shaped pans or full size cake
pans. See note at bottom. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 box |
Red Velvet cake
mix |
- Place cake mix in mixing bowl.
- Add eggs, oil and reduced amount of water
- Add liquor and gently mix.
- Add flour
- Break up chocolate bar and melt just until
chocolate can be stirred (in microwave)
- Add fruit spread to the chocolate and fold mixture
into cake batter.
- Put in greased and floured pans.
- Bake as directed. It may take 5 - 10 minutes
longer. When done cake should separate from the sides of the pan.
- Cool completely before frosting.
If you want a large single layer heart shaped cake, use a
square pan and a round pan of the same width. When cooled, cut the
round cake layer in half (across so that you have half moons). Place a
moon with cut side toward flat side of the square layer to form each lobe of
the heart and ice. |
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Eggs, oil and
water (less 1/4 cup of water per directions for the mix. |
| 1/2 jar |
Polander All
Fruit seedless raspberry spread |
| 1 - 4oz |
Ghirardelli
white chocolate bar |
| 1/2 Cup |
Flour |
| 1/4 Cup |
Chambord Liquor |
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Cream cheese or
which chocolate almond ready made frosting |
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Garnish as
desired. |
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