Serves: 5
Total Calories: 607

1 (18-ounce) package white (vanilla) cake mix
2 teaspoons almond extract
2 cups frozen whipped topping thawed
1 (10-ounce) package raspberry thawed
1/4 cup sugar
1 tablespoon cornstarch

Preheat oven according to package directions. Grease heart-shaped cake pan and one 8 x 8 x 2-inch square cake pan.* Line with waxed paper and grease the paper. Prepare cake according to package directions, adding 1 1/2 teaspoons of the almond extract. Pour into pans, filling heart-shaped pan half full. Bake as directed. Cool in pans on wire racks 10 minutes. Remove from pans, peel off waxed paper, and cool on wire racks. Set square layer aside for another use.

Cut heart-shaped cake into two layers. Fill with 1 1/4 cups of the whipped topping. Frost sides with remaining topping. Refrigerate 1 hour.

Meanwhile, prepare raspberry sauce. Drain raspberries, reserving syrup. In a small saucepan, mix sugar and cornstarch. Stir in syrup until smooth. Stirring constantly, bring to a boil over medium heat and boil 2 minutes. Cool slightly. Stir in remaining 1/2 teaspoon almond extract, then raspberries. Cover and refrigerate 1 hour.

Just before serving, spoon raspberry sauce over heart-shaped cake.


*If you prefer, use heart-shaped pan and bake remaining batter in eighteen muffin pan cups, lined with paper liners. Bake cupcakes according to package directions.

Nutritional Facts:

Serves: 5
Total Calories: 607
Calories from Fat: 136

More Recipes from the Special Cakes Made Easy Cookbook:
Confetti Heart
Frozen Chocolate Dessert
Raspberry Sweetheart Cake