Ingredients
Units
Scale
- 1 box vanilla cake mix
- 1 container of vanilla frosting
- 1 1/2 cups white chocolate
- 2 teaspoons coconut oil or vegetable oil
- Sprinkles
- Sugar dust
Instructions
- Prepare the cake mix as directed. Grease and line a 26" x 18" sheet pan with parchment paper. Evenly spread the cake batter to all ends of the prepared baking sheet. Gently tap the pan on a flat surface and bake for about 20 minutes or until golden. Remove from the oven and let cool completely.
- Using a heart-shaped cookie cutter, cut out the hearts from the cake. **Note: save the scraps to make cake truffles. See the instructions at the end of the recipe card.
- Using a thin paring knife, carefully slice in heart in half horizontally. Carefully spread about 1 tablespoon of frosting over half and then top with the other half. Pop the heart cakes in the refrigerator while preparing the chocolate. It will make it easier to coat the cakes in chocolate.
- In a double-boiler, melt down chocolate and oil until smooth and liquidy. Be careful that the chocolate isn't too thick. If it seems a little thick, add ½ teaspoon more of oil.
- Remove the chilled heartcakes from the refrigerator. Carefully cover them in chocolate and gently place them on a lined baking sheet. Top with your desired sprinkles. **Note: if using sugar dust, let the chocolate set before brushing the dust onto the cakes.
- Repeat until all cakes are coated and decorated. Return to the refrigerator to set before serving.
- With the leftover cake scraps from earlier, simply mix with any leftover frosting. Roll out tablespoon amounts of the mixture and refrigerate. Melt extra chocolate down for coating, and dip each cake truffle in the melted chocolate. Decorate with any desired sprinkles, and let set on a lined tray until ready to serve.
