White Chocolate Cake Batter Hearts

After 4 hours of surgery yesterday, my mom is doing well. Right after the surgery everything was well and she was feeling understandably tired. So far the doctor has been positive about the results of the surgery and the future. Hopefully I will hear more as the day goes on.

These cake batter hearts would be a really cute Valentine’s Day present to hand out. It’s like a jumbo sized white chocolate candy cup stuffed with cake batter, except it’s formed in a cookie cutter. After the candy has been devoured the cutters can be used to make festive cookies! It’s a two-for-one gift. These could also be made in silicone molds, such as petite or regular hearts. Just pop them out after they set and wrap in plastic or place in a cute bag.

One year ago: Pasta with Vodka Sauce

WHITE CHOCOLATE CAKE BATTER HEARTS

Makes about a dozen (depends on cookie cutter size)

Ingredients:

Festive cookies cutters

16 oz. vanilla candy coating wafers or almond bark

1 cup dry white cake mix

2 cups powdered sugar

1/2 of a 14 oz. can sweetened condensed milk

4 Tbsp unsalted butter, melted

2 Tbsp sprinkles (I used festive colors)

Directions:

1. Line cookie cutters on parchment paper or aluminum foil greased with a little oil.
2. In a large bowl, combine dry cake mix, powdered sugar, sweetened condensed milk and melted butter until thoroughly mixed.  Fold in sprinkles. Cover with a damp paper towel to prevent mixture from drying.
3. Melt candy coating or almond bark according to package directions.  Place a couple spoonfuls into each cookie cutter and help spread evenly into the curves of the cookie cutter.  Take a tablespoon of the cake batter candy and press into the candy mold.  Spoon more melted candy on top and top with sprinkles.  Place in the fridge to harden.
4. Pop out and enjoy, or give as gifts!

Source: Adapted from Confessions of a Cookbook Queen and Peas and Crayons.