Broken Heart Cake Recipe
Broken Heart Cake is an easy fruit layered mini Strawberry cake, with a Pink Lemonade glaze for that Special Someone!
Ingredients
- ½ cup fresh or frozen raspberries, room temperature
- 2 tablespoons sugar
- One Duncan Hines Perfect Size Strawberry Lemon Kiss Cake Mix
- 1 egg
- 2 tablespoons water
- 2 tablespoons butter, softened
- 2 tablespoons milk (for glaze)
- 3 drops red food coloring, if desired
- ⅛ cup mini red M&M’s
Directions
- Combine the raspberries (mashing them up a bit) and the sugar in a small bowl. Stir until well combined and set aside.
- Prepare cake mix according to package directions.
- Pour only half of the cake batter into the heart shaped pan.
- Strain the raspberries in a wire mesh food strainer and push out as much excess moisture as possible using the back of a spoon.
- Pour the raspberries over the cake mixture in the pan and spread out to the edges. Pour the remaining cake batter over the top of the raspberries and spread out to make sure you have covered the entire raspberry layer. Bake as instructed.
- After the cake has cooled completely, prepare the glaze mixture as instructed, adding in the red food coloring if desired. Pour over the cake as instructed and immediately place the red M&M’s on top. Let set for 15 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 3 servings | |
| Calories 138 | |
| Calories from Fat 85 | 62% |
| Total Fat 9.59g | 12% |
| Saturated Fat 5.51g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 80mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 11.32g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.91g | 7% |
| Protein 2.48g | 4% |
