You can see it in the stores. Red foiled candy hearts. Stuffed animals with lovey dovey messages.
Yes! It's that time of year of chocolate candies, red roses, and dinner plans.
I was looking for a simple and easy dessert to serve up, and what it more simple than sheet cake.
This idea starts with a gluten free chocolate cake mix. Be sure to use your favorite.
I love Cherrybrook Kitchen Gluten Free Dreams, Chocolate Cake Mix ,The Pure Pantry Cake Mix, Dark Chocolate , and Better Batter Chocolate cake mixes.
I used Better Batter for this project.
I whipped up this egg free batter by using the recommended 2 cups of pumpkin instead of eggs.
I baked the cake in a parchment lined jelly roll pan for 20 minutes.
Now you are ready to use your imagination!
I used a crinkle edged heart cookie cutter.
I got carried away cutting out little hearts. I wanted to fill individualized bowls with
little hearts and serve with small ice cream balls rolled in red sprinkles.
I made so many that I made another plate and decorated those with powdered sugar.
I went back to cutting out shapes and stacking.
I am not a huge fan of frosting, so I stacked these without it.
You could just as easily take two of the same size and make
ice cream of frosting filled sandwiches out of them.
Here is the one with ice cream on it.
My son was so eager to take it from me I
didn't get to finish rolling the sides
in pink sprinkles. I was lucky to snap a photo.
You can serve them with strawberry or raspberry sauce as well.
If you want to cut strawberry hearts, take a whole strawberry
cut it in half.
Take a small heart shaped cookies cutter and press down firmly on
one half of the strawberry.
You will be left with a strawberry heart that can fill a hole.
Use the strawberries as decorations or fill a bowl with them and top with whipped cream!