Valentine Heart Cake
1 package (18 ounces) cake mix (white, cherry chip, strawberry, or confetti flavor)
1/2 cup sugar
2 tablespoons water
2 large egg whites
1 jar (7 ounces) marshmallow creme
Heart-shaped cake decors
- Preheat the oven to 350F. Line one 9-inch square cake pan and one 9-inch round cake pan with parchment paper or waxed paper.
- Prepare the cake mix according to package directions. Pour the batter into the prepared pans. Bake until a toothpick inserted in the centers of the cakes comes out clean 25 to 30 minutes. Cool on wire racks.
Mix the sugar, water and egg whites in a 2-quart heavy saucepan. Cook over medium-high heat, beating continuously with an electric mixer on high, until soft peaks form, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme; beat on high until stiff peaks form, about 2 minutes longer.
Remove the cakes from the pans and discard the paper liners. Place the square cake on a large serving platter. Cut the round cake in half. Place the half-rounds against two adjacent sides of the square cake to form a heart. Spread the top and sides with marshmallow frosting and decorate with heart decors.
- Cake can also be baked in two heart-shaped layer pans. Frost each layer as an individual cake or place one layer on top of the other for a two-layer cake.
- A vanilla cream frosting is also nice on this cake. Beat 2 cups whipping cream with 1/4 cup confectioners’ sugar and 1 teaspoon vanilla until stiff.
Happy Valentine’s Day!