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Chocolate Sweetheart Cakes for Two
Makes 2 small cakes
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Ingredients
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3/4
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cup all-purpose flour
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1/4
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cup granulated sugar
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1/4
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cup packed light brown sugar
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3
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tablespoons HERSHEY'®S Cocoa
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1/2
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teaspoon baking soda
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1/8
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teaspoon salt
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1/2
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cup water
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3
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tablespoons vegetable oil
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1/2
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teaspoon white vinegar
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1/2
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teaspoon vanilla extract
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Chocolate Frosting (recipe follows)
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1
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tube (4.25 ounces) pink decorating icing
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1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.
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2. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk until smooth. Pour batter into prepared pan.
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3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
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4. Transfer to cutting board. Using 3-1/4-inch heart-shaped cookie cutter, cut cake into four hearts. Prepare Chocolate Frosting; spread over tops of two hearts. Place remaining two hearts on top. Garnish with decorating icing.
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Chocolate Frosting
Makes about 1/3 cup frosting
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Ingredients
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1
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tablespoon butter or margarine
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2/3
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cup powdered sugar
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1
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tablespoon HERSHEY'®S Cocoa
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2
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teaspoons milk
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1/8
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teaspoon vanilla extract
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Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating well after each addition until smooth. Stir in vanilla. Add additional milk, 1/2 teaspoon at a time, if needed.
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© The Hershey Company
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Click here for printable version