I've noticed a lot of hits on both the article and the recipe for this cake, so here's a picture of the one I made for a casual wedding.
This was made with two batches of the recipe, baked in two 9" x 13" pans.  I used one as the base, cut the other in half to form two 6 1/2" x 9" pieces, using one for the middle layer.  The remaining half, I cut again to make two 6 1/2" x 4 1/2" sections; one was the top layer, the other the "cook's treat". As the whipped topping is very slippery, use bamboo skewers or wooden dowels to help secure them together (and warn the server!). The sprinkles are optional, of course - a cookie cutter made the shaping of the sprinkled hearts simple.