Ingredients:
1/3 c. heart-shaped sprinkles, divided (or any other sprinkles you would like to use)
1 (18.25 oz.) pkg. yellow cake mix, batter prepared according to package directions- can use strawberry cake mix instead if you would like
1 (8 oz.) container frozen whipped topping, thawed
1 quart fresh strawberries, washed and hulled
Directions:
Preheat oven according to cake mix package directions. Stir 1/4 c. sprinkles into cake batter; pour equal amounts into one 8-inch square pan and one 8-inch round pan.
Bake cakes according to package directions. Let cool slightly then remove to a wire rack to cool completely.
Place square cake toward bottom of large platter, positioned like a diamond. Cut round cake in half and place halves on platter with flat sides flush to the top right and left sides of the "diamond", creating a heart-shaped cake.
Frost top and sides of cake with whipped topping. Place strawberries stem-end down in whipped topping, outlining the edge of the cake. Sprinkle remaining sprinkles in center of strawberries. Serve, or cover loosely and chill until ready to serve.
http://www.mrfood.com/Cakes/Strawberry-Sweetheart-Cake
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