1 stick butter cut in pieces
6 Oz. white chocolate, finely chopped
Box white cake mix
1 cup milk
3 eggs
2 tsp. vanilla
Oven 350f
Grease and flour 9 inch square and 9 inch round cake pans
Put butter and chocolate in saucepan over low heat. Melt and stir 3-4 minutes
Place all above ingredients in a bowl and beat on low 1 minute, 2 minutes on medium. Divide batter between cake pans and bake for 27-30 minutes.
Cool and remove from pans. Cut round cake in half. Place square cake on serving platter with one point toward you. Then put each half of the round cake on each of the top sides of the square. This will form a heart.
Frost with frosting below.
¾ cup strawberries or raspberries
1 stick butter
3 ¾ cups confectioners sugar
milk if needed
Proscess berries which will reduce to ½ cup.
Beat butter until fluffy. Add sugar and berry puree. Slowly increase beater speed and beat until fluffy and well blended.
Frost cake with the mixture.
Cook’s note: If frosting is too stiff, add a bit of milk.
Garnish with fresh berries and/or chocolate curls.