Strawberry Heart Cake

My son, Jason, was born on Valentine’s Day 34 years ago and this year I’m baking this cake for him. The recipe is from Taste of Home magazine.

1 pkg. (8 1/4oz.) white cake mix
1 pkg (3 oz. ) strawberry gelatin
3 T. all purpose flour
1/3 c. vegetable oil
4 eggs
1 pkg (10 oz.) frozen sweetened strawberries, thawed
1/2 c. cold water
1/2 c. butter softened
5 to 5 1/2 c. confectioners’ sugar
red-hots opitonal

 In a mixing bowl, combine cake mix, gelatin and flour.  Beat in oil and eggs.  Drain strawberries, reserving 1/2 c. syrup for frosting.  Add berries and water to batter; mix well.  Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round.  Bake at 350 degrees for 30 - 35 min. (square) and 35-40 min. (round) or until cake tests done. Cool for 10 min; remove from pans to wire racks to cool completely. 

  In a small mixing bowl, combine butter and reserved syrup.  Gradually add sugar; beat until light and fluffy, about 2 min.  Place square cake diagonally on a 20 in. by 15 in. covered board.  Cut round cake in half.  Frost cut sides; place frosted sides against the top two sides of the square cake, forming a heart.  Frost sides of the cake.  Decorate with red hots if desired.  12 - 15 servings.