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Sweetheart Cakes Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Raspberry jam||175 Gram (1/2 Cup)|
|Whipped topping mix||1 1⁄2 Ounce (1 Package)|
|Cold milk||125 Milliliter (1/2 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
|Chopped nuts||3 Tablespoon|
|Powdered sugar||175 Gram (1 1/4 Cups)|
|Water||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 4163 Calories from Fat 907
% Daily Value*
Total Fat 109 g167.9%
Saturated Fat 36.4 g182%
Trans Fat 0 g
Cholesterol 435.5 mg
Sodium 3633.4 mg151.4%
Total Carbohydrates 753 g251%
Dietary Fiber 15.3 g61.4%
Sugars 533.3 g
Protein 51 g102.6%
Vitamin A 12.3% Vitamin C
Calcium 25.8% Iron 10.4%
*Based on a 2000 Calorie diet
Preheat oven to 350°F (175°C).
To make cake, prepare yellow cake mix with eggs, water and oil, if required, according to package instructions.
Spread batter evenly in pans.
Bake 35 to 40 minutes, following package instructions to test doneness.
Cool as indicated on package.
Cut one of the cooled cakes horizontally into 2 layers.
Spread 1 layer with raspberry jam; cover with second layer.
To make frosting and decoration, prepare whipped topping mix with milk and vanilla according to package instructions.
Completely cover jam-filled cake with two-thirds of whipped topping, spreading smoothly with a spatula.
Put remaining topping into a pastry bag fitted with a fluted nozzle.
Pipe rosettes around top of cake; decorate with chopped nuts, sugar flowers and ladybugs as illustrated.
In a small bowl, blend powdered sugar with enough water to give a coating consistency.
Spread over second cake.
Decorate with crystallized violets and silver cake decors.