A delicious homemade version of the Little Debbie childhood favorite, “Be My Valentine” Snack Cakes! Perfect for this loving time of the year!
Thank GOD it’s Friday! It has been a super long week full of classes, studying, work, rehearsals, and just about anything else a typical college student encounters. Which one of those things includes handing in my application for my degree!! That’s TOO exciting!! But also scary…
Here I come “real world”…
Also, where I live in New York, there’s supposed to be a high of -3 degrees on Sunday. Which is also VERY scary. We all know that I’ll be watching Netflix by my heater in my sweats and a hoodie that day. Hands down.
Now, aren’t these cakes just TOO adorable?! They’re heart shaped and covered in pink white chocolate, what’s not to love! Also, they just remind me of Valentine’s Day during my childhood. Seriously, who hasn’t had one of those great Little Debbie treats when they were young!
They’re also super fun, and easy, to make! It might even be a great recipe to make with your sweetie!
Just one note, I found my heart-shaped cookie cutters at Walmart. It was around $2.50 for a 4-pk of different sizes, I’d say it’s a pretty good price!
- 1 box yellow cake mix (I used Pillsbury)
- Ingredients to make above cake mix, according to directions on box
- 1/4 vegetable shortening
- 1/3 cup marshmallow fluff
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 12 oz bag of pink candy melts
- 2 tablespoons vegetable shortening
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable shortening
- Preheat oven to 350 degrees F. Spray two 13x9 baking pans with baking spray, then line with parchment paper and set aside.
- Prepare the yellow cake mix according to directions on the box. Divide the finished batter in half between the two prepared baking pans. Make sure to spread the batter out evenly.
- Bake for 10 minutes, or until a toothpick inserted in center comes out clean. Let the cakes cool completely.
- Once cooled, use a heart shaped cookie cutter to cut out an even amount of hearts. Number will depend on size of cookie cutter. I was able to cut out seven hearts per cake. Set hearts aside.
- For the filling, beat together the vegetable shortening, marshmallow fluff, and vanilla using an electric mixer until well combined. Slowly add in the powdered sugar and beat until combined. Add in the milk until light and fluffy. If needed, add an extra teaspoon of milk at a time until mixture is at desired consistency.
- Place about 2 teaspoons of the filling onto half of the cut out hearts. Place the remaining hearts on top and gently push down to spread the filling out. Place the cakes in the fridge while you melt the chocolate.
- In a microwavable bowl, melt the pink candy melts and vegetable shortening in 30 second increments, stirring in-between increments, until melted and smooth.
- One at a time, place the hearts in the bowl of melted chocolate, use a spoon to evenly covered the tops with melted chocolate. Lift hearts out of the bowl with a fork and make sure excess chocolate drips off, then place onto a wire rack covered with parchment paper. Let the chocolate harden for about 20 minutes.
- To make the topping, melted the white chocolate chips and vegetable shortening in a microwavable bowl in 20 second increments, stirring in-between increments, until melted and smooth. Cut a very small tip off of a Ziploc bag, and pour melted chocolate into bag. Squeeze the chocolate in swirls on top of each heart. Let topping harden completely, about 20 minutes.
- Store in an airtight container at room temperature for up to 5 days. Enjoy!
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