Sweetheart Cut-Up Cake

Prep Time: 20 min
Total Time: 1 hr 55 min
Makes: 12 servings, one piece each

1 package (2-layer size) cake mix, any flavor
2 cups thawed COOL WHIP Whipped Topping
1 1/3 cups BAKER'S ANGEL FLAKE Coconut Red food coloring
2 tablespoons cinnamon red hot candies

PREPARE and bake cake mix as directed on package, dividing batter evenly between 8-inch square cake pan and 8-inch round cake pan. Cool completely.

CUT round cake in half. Leave square cake whole. Place square cake on serving tray in diamond position. Using small amount of whipped topping to hold pieces together, place half circles against top two adjacent sides of square cake to resemble a heart.

FROST cake with remaining whipped topping. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies. Store in refrigerator.

Healthy Living:
Prepare as directed, using COOL WHIP LITE Whipped Topping.

How to Tint Coconut:
Place coconut in resealable plastic bag. Dilute a few drops food coloring with 1/2 teaspoon water; add to coconut. Seal bag. Shake until coconut is evenly tinted. Add more diluted food coloring if a darker shade is desired.

Recipe and photograph provided courtesy of Kraft Foods - used with permission.