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Nutrition Facts
Serving Size 104 g
(Approx. 12 Servings)
Amount Per Serving
Calories 360 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 3.5 g
Cholesterol 15 mg 5%
Sodium 370 mg 15%
Total Carbohydrate 55 g 18%
Dietary Fiber 1 g 4%
Sugars 38 g
Protein 3 g
Vitamin A 2% Iron 6%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Heart Cake
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
12  People


Recipe makes 12 Servings

1 H-E-B Canola Oil Spray
2 Tbsp H-E-B Unbleached All Purpose Flour
15 1/4 Oz Betty Crocker Supermoist White Cake Mix
3 Egg Whites
1/2 cup(s) H-E-B Heavy Whipping Cream
1/2 cup(s) H-E-B More Fruit Strawberry Spread
16 Oz Betty Crocker Ready-to-Serve Frosting Chocolate
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Heat oven to 350°F.
Heavily spray two heart-shaped cake pans with spray and dust with 2 tablespoons of flour; shake out excess.
Combine cake mix, egg whites, cream and 1 1/4 cups water in a large mixing bowl. Mix for 2 minutes on medium speed with an electric mixer.
Then pour cake batter into prepared heart-shaped cake pan and bake for 45 minutes or until cake is done. Let cake cool in pan on cake rack for 20 minutes.
Remove cakes from pans and place the first layer on a cake plate. Spread the strawberry preserve on top of the first layer.
Place the second layer over the preserves in the same direction as the bottom layer completing pattern. Frost cake with frosting.
Decorate the cake with rasperries or strawberries.



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