Mixed Berry Heart Shaped Cake
Follow the photo to top this simple cake with an impressive berry heart. We recommend using a Wilton's 10-inch heart shaped cake pan. For a shortcut, either a dense chocolate pudding cake mix or almost any cake mix would also work well for this recipe.
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
6
Perfect for:
Mothers Day
Wedding DIY
Ingredients
- 2 Packages (6 ounces each) Driscoll's Raspberries
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 1 Package (16 ounces) Driscoll's Strawberries
- 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
- 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
Directions
- Top with Driscoll's berries, following design in photo.
- 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.
- 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.
