Ingredients
Units
Scale
- 2 boxes Red Velvet Cake Mix (prepared and baked in a sheet pan)
- 2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- 1 ounce White Chocolate Pudding Mix
- 2 (12 ounce) bags of Pink Melting Chocolate
- Valentine’s Day Sprinkles
Instructions
- Start by preparing and baking your red velvet sheet cake. Set it out to cool completely. Follow box instructions.
- Lay your sheet cake out and use your cookie cutter to cut out multiple hearts.
- Slice each heart in half, creating a top and bottom, to sandwich icing in between. Set aside.
- Prepare the filling by combining your powdered sugar, pudding mix, and heavy cream in a large mixing bowl. Mix on high until stiff peaks form.
- Spread mixture on half of your hearts. Use the other half to set on top, and create a sandwich.
- Place in the freezer for an hour or more. You want them nice,stiff and chilled to dip in chocolate. Make sure to cover them so they don’t get freezer burnt.
- Melt down your pink melting chocolate. Place in a microwave safe bowl, for 45 second intervals, stirring after each, until melted and smooth.
- Remove your sandwich cakes from the freezer to coat in chocolate. Now you can do this one of two ways. By dropping them in the bowl of melted chocolate and remove with a fork (be sure to shake off the excess), or you can lay them on a cooling rack and pour the chocolate over them.
- Prep Time: 60
- Cook Time: 25
- Category: Dessert
- Cuisine: American
