How to make it

  • 1. (CAKE ) : Heat oven to 325 degrees F. Coat an 8 in. square and an 8 in. round cake pan with non stick spray. Line bottoms with wax paper; spray paper
  • 2. Melt white chocolate ( 6oz) in 1/4 cup water in a heavy 1-qt saucepan over low heat, stirring until smooth. Remove from heat.
  • 3. In a large bowl with mixer on low speed, beat cake mix, eggs, sour cream, oil, vanilla, and chocolate mixture 1 minute to blend. increase mixer speed to medium; beat 2 minutes. Stir in coconut and nuts until combined (optional). Divide between cake pans; spread evenly.
  • 4. Bake 40 to 45 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on wire rack 15 minutes. Invert on rack, remove wax paper and cool completely.
  • 5. (FROSTING) : Melt white chocolate (4oz) same as before (step 2). Scrape into a large bowl; add cream cheese and butter. Beat with mixer on medium-high speed until fluffy. On low speed beat in sugar and vanilla just until smooth.
  • 6. To make a heart, place square cake on large serving tray or platter, 1 corner facing you. Cut round cake in half, use frosting to glue cut sides to top left and top right sides of cake. (To make a heart shape). Spread a thin layer of frosting over top and sides of cake; refrigerate 30 minutes or until firm, then frost with remaining frosting.
  • 7. (Optional) TO DECORATE: Put confectioners sugar in a small bowl. Tint red with food coloring. Stir in water, a drop at a time, until mixture is thin enough to drip from a toothpick. Drip dots at random on top of cake to about 1 inch from egdes of cake. Refrigerate cake at least 1 hour to set frosting.
  • 8. To garnish place raspberrys around the edges of the whole cake.

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