Transform two cake layers easily with our Cut-Up Cake for Sweethearts. This heart-shaped cut-up cake is covered with COOL WHIP, pink coconut and candies.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
2 cups thawed COOL WHIP Whipped Topping
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
red food coloring
2 Tbsp. small hot cinnamon candies
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Let's Make It
Grease and flour 1 each 8-inch-square and 8-inch round pan. Prepare cake batter as directed on package; pour into prepared pans. Bake as directed on package. Cool completely.
Place square cake with one corner at bottom of serving tray. Cut round cake crosswise in half; place cut sides of cake halves next to adjacent sides at top of square cake to resemble heart. Use some of the COOL WHIP to secure cake pieces to each other.
Frost cakes with remaining COOL WHIP. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies.
Prepare using your favorite flavor of cake mix.
Prepare using COOL WHIP LITE Whipped Topping.
How to Tint the Coconut
Place coconut in resealable plastic bag. Dilute a few drops food coloring with 1/2 tsp. water; add to coconut. Seal bag. Shake until coconut is evenly tinted. Add more diluted food coloring if a darker shade is desired.
Store frosted cake in refrigerator.
Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.