Cinnamon-Red Velvet-White Chocolate Heart Cake
CINNAMON-RED VELVET-WHITE CHOCOLATE HEART CAKE
- Heat oven to 350°F. Grease bottom only of a BAKER’S SECRET® 8- or 9-inch square cake pan
and a BAKER’S SECRET® 8- or 9-inch round cake pan with cooking spray. NOTE: Either 8- or 9-inch pans can be used, but make sure both shapes are the same size in order to make the heart shape look its best!
- In large bowl, beat cake mix, food color, water, oil, eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in baking chips. Pour into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Make frosting of your choice. To assemble, place square cake diagonally (like a diamond) on serving platter; frost top two sides with frosting. Cut round cake crosswise in half; place and press cut sides of each piece along frosted sides of square to form a heart. Frost with remaining frosting. Store covered in refrigerator.
Chocolate Ganache Frosting
In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until cream is hot. Stir until chocolate is melted and mixture is smooth. Refrigerate 30 to 40 minutes or until cool. Before using, stir just until mixture is thick enough to spread but is still glossy.
Pink Buttercream Frosting
In large bowl, beat shortening and butter with electric mixer on low speed until fluffy, scraping bowl occasionally. Add vanilla and salt. Beat in powdered sugar and juice alternately until well blended and smooth. If frosting is too thin, add more powdered sugar, 2 tablespoons at a time. If frosting is too thick, add additional juice, 1 teaspoon at a time.