Pretty Heart Cakes

• 1 pkg (16 oz) white cake mix
• 1/4 cup raspberry jam
• 1/2 cup heavy cream, whipped
• None None FOR THE GLAZE
• 1/2 cup powdered sugar, sifted, plus additional, for dusting
• 1 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 tsp butter, softened
• None None Pink food color

1. Prepare the cake mix and bake in a 13 x 9-inch foil-lined baking pan according to package directions. Cool completely in pan on a wire rack.
2. Using a 3-inch heart-shaped cookie cutter, cut out 14 hearts from the cake. Spread jam and cream on 7 cake pieces. Top with remaining pieces to sandwich together.
3. For the glaze, combine powdered sugar, milk, vanilla and butter in a heatproof bowl. Stir over a saucepan of gently simmering water until glaze is smooth. Tint with food color.
4. Spoon glaze over cakes. Let stand until set. Dust with additional powdered sugar.

white cake, raspberry jam, heavy cream, glaze, powdered sugar, milk, vanilla, butter, food color

Taken from recipes-plus.com/api/v2.0/recipes/30317 (may not work)