Yield: 10 Servings
|⅔ cup||Butter or margarine softened|
|1 teaspoon||Vanilla extract|
|1¾ cup||All-purpose flour|
|¾ cup||HERSHEY'S Cocoa OR- European Style Cocoa|
|1½ teaspoon||Baking soda|
|1½ cup||Dairy sour cream|
|½ cup||Butter or margarine softened|
|4¼ cup||Powdered sugar to...|
|2 teaspoons||Vanilla extract|
|¼ teaspoon||Red food color|
|Maraschino cherries, or|
|Chocolate curls (optional)|
PINK BUTTERCREAM FROSTING
1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.* 2. In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well.
3. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed.
4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings.
PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color.
*NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans.
Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias File