Ingredients:

• 1 cup / 35g Cambrooke MixQuick
• 1 tbsp / 9g 100% unsweetened cocoa
• 1/4 cup / 55g butter
• 1/2 cup / 104g brown sugar
• 1/4 cup / 120ml non-dairy creamer
• Optional: 1/2 tsp / 2.5g vanilla extract
• Optional: 1 tsp / 5g red food coloring

Directions:

• Preheat oven to 375 F.
• Cream sugar and butter in a large mixing bowl. Add vanilla extract (optional).
• In a separate bowl, mix the MixQuick with the cocoa until combined.
• Gradually add the creamer and MixQuick-cocoa mix to the creamed butter and sugar. Stirring all the time.
• Divide mixture into 4 heart-shaped cake pans, and bake for 8-10 minutes. To test if they are cooked through, pierce with a knife and see if you still have cake batter on your knife or not – if you don’t – it’s ready!)

Topping (optional)

• 1/2 cup icing sugar
• 1/4 cup melted butter
• 1 tbsp raspberry jelly
• 3 drops red food coloring

Directions:

• To make the icing, gradually mix the butter into the icing sugar until a thick paste forms. 
• Add food coloring to the icing and stir until a consistent pink colour is achieved. 
• Wait until the cakes have cooled and then make a small well in the cake and spoon in the jelly.
• Spread the icing on top and enjoy!

Nutritional Information (does not include optional toppings):

• Calories: 286 kcals
• Phe: 27.5mg
• Protein: 0.65g

Serves: 4