Surprise Raspberry Heart Cake

A heart-shaped surprise awaits you when you slice into this loaf cake.

Prep: 20 min | Bake: 1 hr | Yield: 12 servings

Ingredients

• 1 (2 layer size) box white cake mix
• 1 tablespoon + 2 teaspoons McCormick® Raspberry Extract, divided
• 24 drops McCormick® Red Food Color
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1/2 cup (1 stick) butter, softened
• 4 cups confectioners' sugar
• 5 tablespoons heavy cream

Instructions

1. Heat oven to 350 degrees F. Grease an 8 inch square baking pan.
2. Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter to medium bowl. Stir in 1 tablespoon of the raspberry extract and red food color. Pour into the prepared baking pan. Reserve remaining batter.
3. Bake for 12 minutes or until wooden pick inserted into center comes out clean.
4. Cool on wire rack.
5. Cut out heart shapes with 2 inch heart-shaped cookie cutter. Set aside.
6. Stir vanilla extract into reserved batter. Pour 1/2 of the batter into an 8 inch loaf pan sprayed with nonstick cooking spray. Press cake hearts vertically into cake batter along center of loaf pan. Pour remaining batter over top.
7. Bake for 40 to 45 minutes or until wooden pick inserted into center of white cake comes out clean.
8. Cool cake in pan for 10 minutes.
9. Remove from pan; cool completely on wire rack.
10. Meanwhile, beat butter and remaining 2 teaspoons raspberry extract in large bowl until light and fluffy. Gradually add confectioners' sugar alternately with cream, beating well after each addition and scraping sides and bottom of bowl frequently.
11. Frost cooled cake with frosting.

Notes

Cooking Tip: For easier measurement, 1/4 teaspoon Food Color = 20 to 25 drops

Nutrition

Per serving: Calories: 451 Total Fat: 19g Cholesterol: 29mg Sodium: 392mg Carbohydrate: 68g Fiber: 1g Protein: 2g

Attribution

Recipe used with permission from: McCormick