1 - box Red velvet cake mix plus ingredients to make (water, oil and eggs)
1 - box Brownie mix plus ingredients to make (water, oil, and eggs)
Bake the Red velvet cake at 350 degrees for 12-14 minutes in a 16x12x1 inch parchment lined sheet pan (leave overhang to lift baked caked out easily).
Bake the Brownies at 350 degrees for 20-22 minutes in a 9x13 inch parchment lined cake pan (leave overhang to lift baked brownies out easily).
Let cool completely in pans on wire rack. Remove the cake and brownies by gently lifting using the parchment paper.
Use heart shaped cookie cutters to cut out shapes. You could use different sizes too. You will only need 1/2 of the red velvet cake if you plan on using brownies on all of them.
Note: I made Red Velvet Cake Truffles with the leftover cake. All you have to do is add just enough canned cream cheese frosting to bring it all together (I used about 1/3 can).
Chocolate Buttercream Frosting:
1 stick unsalted butter, room temperature
3 cups powdered sugar, sifted
1/4 cup cocoa powder, sifted
1 tsp pure vanilla extract
1/4 cup milk (maybe less, maybe more)
In a large stand mixer bowl, beat the butter for a minute. Add the sifted powdered sugar and cocoa powder and mix until combined. Add the vanilla extract, then slowly add the milk, a little at a time, until the right consistency is achieved. Piped frosting needs to be thicker than frosting that will be spread using offset spatula. Beat on medium speed for 3 minutes until thick and fluffy.
Assemble the brownies and cakes and pipe or spread frosting in between the layers and on top. Decorate with Valentine's sprinkles. Store in airtight container lined with wax paper at room temperature. Enjoy!