Ingredients and Supplies
- 1/2 batter from standard chocolate cake mix
- 1/4 pint sherbet
- 8 oz. container thawed, frozen whipped topping.
- chocolate sauce
- raspberry icing fruit
Bake cake. When cakes are out of the pans and cool, place one of the cakes on a serving plate, cavity side up. Spoon raspberry sherbet into the cavites of both cake halves. Put the second cake on top of the cake which is on the serving plate, sherbet filled cavities together. Ice with whipped topping. Place in freezer to harden. Just before serving, put chocolate sauce in a parchment bag with a small hole cut and pipe heart outlines around the cake on the plate. Thin raspberry icing fruit with water, put in parchment bag with small hole cut and pipe inside each heart.