Heart Cake
Source: Hershey's Chocolate Cookbook
3/4 cup Hershey's Cocoa
2/3 cup boiling water
3/4 cup butter or margarine, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups unsifted cake flour or 1 3/4 cups
unsifted all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter milk or sour milk*
Glossy Chocolate Sour Cream Frosting
Creamy Buttercream Frosting
Stir together cocoa and boiling water in
small bowl until smooth; set aside.
Cream butter, sugar and vanilla extract
in large mixer bowl until light and fluffy;
beat in eggs and cocoa mixture.
Combine flour, baking soda and salt; add
alternately with buttermilk to creamed mixture.
Line bottoms of two heart-shape pans with
wax paper. Pour batter into prepared pans.
Bake at 350 degrees F for 30 to 35 minutes
or until cake tester comes out clean. Cool
10 minutes; remove from pans. Cool completely.
Frost with Glossy Chocolate Sour Cream
Frosting and decorate as desired with Creamy
Buttercream Frosting.
Serves 8 to 10.
* To sour milk: Use 2 teaspoons vinegar
plus milk to equal 3/4 cup.
Glossy Chocolate Sour Cream Frosting
1 1/2 cups Hershey's Semi-Sweet Chocolate
Chips
3/4 cup sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
Melt chocolate chips in top of double boiler
over hot, not boiling, water, stirring constantly
until completely melted. Remove from heat;
beat in sour cream, confectioners' sugar
and vanilla extract.
Creamy Buttercream Frosting
2 cups confectioners' sugar
1/4 cup butter or margarine, softened
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Few drops red food color
Combine confectioners' sugar, butter, milk,
vanilla extract and food color in small
bowl until smooth and creamy.
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