This tall, moist cake has a secret inside - a heart in every slice! It stays moist during baking and is so fun to slice!
1 box red velvet cake mix (15.25 oz size)
Additional ingredients to prepare cake mix according to package directions
2 boxes white cake mix (15.25 oz size)
Additional ingredients to prepare cake mix according to package directions
1 tub vanilla frosting
Prepare red velvet cake mix according to package directions for a 9x13 pan. Let cool (freeze if time permits). Cut as many hearts as you can from the cake and reserve scraps. Preheat oven to 325°F. Prepare Old Country Kitchenware 18 cup square tube pan with pan coat. If using 2-piece pan, add parchment paper square between the two pieces first. Prepare double batch of white cake batter according to package directions. Pour in about half the cake mix to the bottom of the prepared pan. Arrange red hearts upside down in pan. Pour over remainder of the white cake batter. Bake for 1 hour and 5 minutes or until a skewer inserted into the center (aiming for white cake mix) comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely. Remove all traces of foil from frosting and microwave in 10 second increments, stirring in between, until it drips off a spoon in a smooth motion. Pour over cake. Crumble reserved cake scraps and add to top.
