Ingredients
1
tablespoon instant espresso coffee powder or granules
1
tablespoon water
1
box Betty Crocker™ Super Moist™ milk chocolate cake mix
1 1/4
cups water
1/3
cup vegetable oil
3
eggs
1
cup raspberry preserves
16
oz white chocolate baking bars or squares, chopped
2
tablespoons shortening
1
cup Betty Crocker™ Decorating Decors® red, pink and white candy sprinkles
Preparation
Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
In small bowl, stir coffee powder in 1 tablespoon water until dissolved. In large bowl, beat cake mix, coffee mixture, 1 1/4 cups water, the oil, eggs and raspberry preserves with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fill cake pans half full with batter.
Bake 15 minutes or until firm to the touch. Cool 10 minutes. Remove cakes from pans to cooling rack; cool completely.
In medium microwavable bowl, microwave white chocolate and shortening uncovered on High 1 to 2 minutes, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth.
Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles. Let stand until set.
