Valentine’s Snack Cakes

Preheat oven to 350 F. Line a 17×11 inch jellyroll pan with parchment paper.

Prepare the cake batter as directed on the box. Divide cake batter between two bowls and tint one pink with red food gel. (This is optional.) Dollop and swirl the two colors evenly onto the prepared pan. Bake until the top just begins to brown, about 10 minutes. Remove from oven and allow to cool completely before assembling.

Make the filling:
In the bowl of a mixer, beat 4 tablespoons shortening, vanilla extract, and marshmallow fluff until fully combined. Add powdered sugar and milk and beat on medium until filling is light and fluffy.

Using a heart-shaped cookie cutter, lightly press into the cake to mark the shapes—make them as close together as you can. Once completely cool, cut out the hearts using a knife. You should be able to get 12-15 hearts. Spread filling onto half of the hearts and then top with the remaining hearts. Set aside.

Make the coating:
In a large microwave-safe bowl, melt the candy melts and the remaining 2 tablespoons shortening, stopping to stir every 30 seconds. Be very careful not to overheat. Once the chocolate is nicely melted and smooth, roll cakes in the mixture and then spoon some more over the tops until completely covered. Place cakes on a sheet of waxed paper. Repeat with all the cakes. Melt the white chocolate in a microwave-safe bowl the same way you did the candy melts. Then drizzle the cakes with white chocolate.

Recipe inspired and adapted from Cookbook Queen.