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Nutrition Facts
Serving Size 89 g
(Approx. 12 Servings)
Amount Per Serving
Calories 380 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 5 g 25%
Trans Fat 2.5 g
Cholesterol 0 mg 0%
Sodium 320 mg 13%
Total Carbohydrate 51 g 17%
Dietary Fiber 1 g 4%
Sugars 35 g
Protein 3 g
Vitamin A 0% Iron 4%
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.
Sweetheart Cake
Prep Time
1 h 25 m
Cook Time
33 minutes
Total Time
1 h 58 m
Serves
12  People

Ingredients

Recipe makes 12 Servings

15 1/4 Oz Betty Crocker Super Moist White Cake Mix
1/3 cup(s) canola oil
3 eggs, separated
12 Oz Betty Crocker Whipped Fluffy White Ready-to-Spread Frosting
1/4 Tsp red food coloring
1 cup(s) shredded coconut
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Instructions

1
Heat oven to 350°F.
2
Spray an 8-inch square and round pan with nonstick cooking spray.
3
Combine the white cake mix, 1 1/4 cups water, canola oil and egg whites in a large mixing bowl. Mix with an electric mixer on low speed for 30 seconds. Beat the cake batter on medium speed for 2 minutes.
4
Divide the cake batter into the two prepared pans and bake for 28-33 minutes or until a toothpick inserted in the center comes out clean.
5
Cool cakes 10 minutes. Remove the cakes from the pans and cool completely for 1 hour.
6
Cut the round cake in half. Put the square cake on a large foil lined tray with one point towards you. Place the cut side of each half against one of the top sides of the square cake to make a heart.
7
Place the frosting in a small bowl and tint with the red food color.
8
Frost the cake and decorate with shredded coconut.

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