Little Debbie Hearts (Print)
A DIY take on the iconic Valentine's cakes with marshmallow centers and pink chocolate coating.
# Ingredients:
→ Cake
01 -
1 cup sour cream, full fat
02 -
3 eggs, brought to room temperature
03 -
1 box of white cake mix
04 -
1 and 1/3 cups water
05 -
1 cup regular sugar, granulated
06 -
2 tablespoons vegetable oil
07 -
1 tablespoon vanilla extract
08 -
1 cup plain all-purpose flour
09 -
Half a teaspoon of kosher salt
→ Filling
10 -
3/4 cup butter, salted
11 -
7 ounces marshmallow fluff
12 -
1 and 1/2 teaspoons vanilla
13 -
2-4 tablespoons heavy cream
14 -
A pinch of kosher salt (about 1/4 teaspoon)
15 -
2 cups powdered sugar
→ Coating
16 -
3 tablespoons Crisco shortening
17 -
Pink gel food coloring
18 -
32 ounces almond bark
# Steps:
01 -
Combine the batter ingredients until it's smooth. Pour evenly into sheet pans lined with parchment. Bake at 350°F for 15-18 minutes. Let cool completely, then refrigerate.
02 -
Cream together the marshmallow fluff and butter. Mix in powdered sugar, vanilla extract, a bit of salt, and heavy cream until it spreads easily.
03 -
Cut out 32 heart shapes from the cake layers. Spread the filling between two hearts and sandwich them. Freeze for about an hour after assembling.
04 -
Warm up the almond bark with the shortening until melted. Save a little white coating and make the rest pink with food color. Let it cool down a bit before using.
05 -
Take your frozen little cakes and dip them into the pink coating. Leave them a few minutes to set. Drizzle white coating over the tops.
# Notes:
01 -
Only gel-based food dye works well.
02 -
Cake hearts need freezing before being coated.
03 -
These little cakes are supposed to be thin.