A heart-shaped surprise awaits you when you slice into this loaf cake.
1 package (2-layer size) white cake mix
1 tablespoon plus 2 teaspoons McCormick®
Raspberry Extract , divided
24 drops McCormick® Red Food Color
McCormick® Pure Vanilla Extract
1/2 cup (1 stick) butter, softened
5 tablespoons heavy cream
Heat oven to 350 degrees F.
Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter
to medium bowl. Stir in 1 tablespoon of the raspberry extract and red food color.
Pour into greased 8-inch square baking pan. Reserve remaining batter.
Bake for 12 minutes or until wooden pick inserted into center comes out clean.
Cool on wire rack.
Cut out heart shapes with 2-inch heart-shaped cookie cutter. Set aside.
Stir vanilla extract into reserved batter. Pour 1/2 of the batter into 8-inch loaf
pan sprayed with no stick cooking spray. Press cake hearts vertically into cake
batter along center of loaf pan. Pour remaining batter over top.
Bake 40 to 45 minutes or until wooden pick inserted into center of white cake
comes out clean.
Cool cake in pan 10 minutes.
Remove from pan; cool completely on wire rack.
Meanwhile, beat butter and remaining 2 teaspoons raspberry extract in large
bowl until light and fluffy. Gradually add confectioners' sugar alternately
with cream, beating well after each addition and scraping sides and bottom of