1 pkg. white cake mix for 2 layer cake
1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean Spray)
2/3 c. milk
3 tbsp. flour
1/2 c. butter, softened
1/2 c. shortening
3/4 c. sugar
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 pts. strawberries

About 2 hours before serving or early in day:

Preheat oven to 350 degrees. Grease and flour 8 inch round cake pan and 8 inch square baking pan. (If you have a heart shaped baking pans you can use those.) Prepare cake mix as label directs, using egg whites; pour into pans. Blend cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label directs.

Prepare frosting: In 1 quart saucepan, mix milk and flour. Over medium heat, cook until mixture boils, stirring constantly; boil 1 minute. Cool slightly. In small bowl, with mixer at low speed, beat butter, shortening, and sugar until blended. At high speed, beat until light and fluffy. Reduce speed to low; add milk mixture, vanilla, and salt; at high speed, beat until very fluffy.

Cut round layer into 2 semi-circles; arrange on plate with square layer to form a heart. Spoon 1/3 frosting into decorating bag with rosette tube. Spread remaining frosting over cake.

Cut each berry in half; arrange on cake, leaving 3/4 inch border. Pipe frosting around berries. Makes 16 servings. Each serving, about 385 calories.

Cranberry-raspberry sauce may be substituted.