Heart Shaped Cake
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 1/2 Cup milk
  • 2 Tablespoons vegetable oil
  • 1 Tsp. vanilla extract
  • 3/4 Cup packed brown sugar
  • 1/4 Cup unsweetened cocoa powder
  • 1 Cup boiling water
  • 1 Cup all-purpose flour
  • 3/4 Cup granulated sugar
Icing for Heart Shaped Cake
  • 2 Cups confectioners' sugar
  • 1/4 Cup low-fat and spreadable margarine
  • 1 Tsp. vanilla extract
  • 2 Tablespoons fat-free milk
  • 3 drops red food coloring
Garnish for Heart Shaped Cake
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 1 Package (16 ounces) Driscoll's Strawberries
Prepare Heart Shaped Cake
  1. Preheat oven to 350°F. Stir together flour, granulated sugar, cocoa, baking powder and salt in mixing bowl. Mix in milk, oil and vanilla with a fork until smooth. Spread batter evenly into a 10-inch heart-shaped pan, prepared with canola cooking spray. The batter should be thick. Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake 40 minutes. Let stand at least 15 minutes, until cool. Remove cake from pan and invert so the bottom is now the top.
Prepare Icing for Heart Shaped Cake
  1. Combine confectioners' sugar, margarine, vanilla, milk and food coloring until smooth and creamy in a large bowl, using a hand-held mixer. Frost cooled cake with icing.
Garnish Heart Shaped Cake
  1. Top with Driscoll's berries, following design in photo.
Calories 637
Total Fat 10.69 g
Saturated Fat 1.71 g
Cholesterol 1.73 mg
Sodium 336 mg
Total Carbohydrates 138.298 g
Dietary Fiber 9.59 g
Protein 5.89 g