For everyone that did not start a diet resolution for the New Year, these heart cakes with white drizzle glaze are for you. My original plan was to create heart cakes and make them into smores. I was beyond thrilled with myself when I made heart cutouts out of the hard graham cracker. My problem was that when I added the marshmallow puff to the heart cake everything slid off. I could have held it together with a toothpick, but who wants to give someone heart cakes and then say watch out because they have toothpicks hidden in them.
On to plan B.
Heart cakes filled with vanilla icing and then topped with a glaze. These little cakes are like a party in your mouth. You can’t just eat one either. They remind me of the little debbie cakes with white icing and with mini chocolate morsels on top. But these are WAY better and much cuter than those cakes.
Next time you are in the mood for cake balls you will need to spruce it up a notch with these heart cakes. You can also make them for your kids Valentine’s day party. The kids will LOVE them. The last option is just to keep them all for yourself and just store them in the refrigerator.
ENJOY ~ Meagan
Heart Cakes with White Drizzle Glaze
1 box Betty Crocker Super Moist Milk Chocolate Cake
1 1/4 cup water
1/3 cup coconut oil
3 large eggs
1 14 ounce container whipped chocolate icing
1 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup milk
White Drizzle Glaze
4 ounces Ghirardelli white baking bar
1 Tablespoon butter
2 Tablespoon milk
1/2 cup white chocolate morsels
Preheat oven to 350 degrees.
In a large bowl add the cake mix, water, coconut oil and eggs. Mix until well combined and then pour into a 9X13 baking dish. Cook for 28 minutes or until toothpick comes out clean. Remove from oven and crumble up the mixture with a spoon.
Add the container of icing and mix until all cake crumbs are well coated. Let it cool for 20 minutes.
Fill a heart shaped cookie cutter with the cake mix. Carefully remove the heart cut out and place on a plate lined with parchment paper. Repeat until all cake mix has been used. Place the hearts into the refrigerator for at least 6 hours.
Place butter, powdered sugar, vanilla and milk into large bowl. Mix with hand blender. If icing is too runny add another 1/2 cup of powdered sugar. Put the icing into a piping bag.
Remove the heart cakes from refrigerator and cut in half. Place icing onto one side of the cake and top with other piece. Place back in refrigerator while preparing white drizzle glaze.
White Drizzle Glaze
Put all of the ingredients into a small pot on low heat. Stir until chocolate is melted. Place the cakes on a wire rack and put the parchment paper underneath. Slowly add the drizzle to the top of the cakes and allow it to run down.
To store: You can keep them in an airtight container and store them at room temperature or in the refrigerator. The preference is up to you.