Chocolate cakes are cut into different sized hearts to make this towering dessert.
1. Heat oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Prepare cake mix according to package directions, using pound-cake variation (add instant pudding and 1 extra egg). Bake 65 to 70 minutes, until toothpick inserted into center of cake comes out clean. Let cool completely.
2. Creat three heart patterns, each one bigger than the other. Place each on cake, and cut out hearts. Using a serrated knife, level cake layers.
3. Frost all 3 layers with a thin coating of vanilla frosting. Place each layer on a separate piece of parchment or wax paper. Freeze frosted layers for 15 minutes. Place 1/4 cup of remaining frosting in a bowl, and tint it deep pink. Transfer to a resealable bag, and snip off one tiny corner. Place remaining frosting in a large bowl, and tint pale pink. Frost layers with pale pink frosting, and stack on serving plate. Decorate with chips, their points facing into frosting. Pipe a thin line of deep-pink frosting along edges of layers.