1- Heat oven to 350°. Grease bottom only of 1 round pan, 9 x 1 1/2 inches, and 1 square pan, 8 x 8 x 2 inches, with shortening. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.
2- Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.
3- Cut round layer in half as shown in diagram. Freeze uncovered about 1 hour for easier frosting if desired. Arrange pieces on serving platter to form heart as shown in diagram. Frost cake with frosting, attaching pieces with small amount of frosting. Store loosely covered at room temperature.
High Altitude (3500 to 6500 feet): Heat oven to 375°. Do not use 8-inch pans. Use 1 round pan, 9 x 1 ½ inches, and 1 square pan, 9 x 9 x 2 inches. Make cake mix following high-altitude directions on package. Bake 33 to 38 minutes.
1 Serving: Calories 415 (Calories from Fat 200) Fat 22g (Saturated 9g) Cholesterol 55mg Sodium 340mg Carbohydrate 50g (Dietary Fiber 2g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 4% Iron 10%.
Betty's Tip: Surprise your valentine with this sweetheart cake. For a truly special presentation, garnish with fresh small strawberries or raspberries and curls of white chocolate. Or for real chocolate lovers, press miniature chocolate chips onto the side of the frosted cake.
Cutting and Assembling Chocolate Sweetheart Cake
* Cut round cake in half.
* Place cut edges of cake halves against sides of square cake to form heart.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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