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Heavenly Heart Cake

Heavenly Heart CakeA two-toned sweetheart of a cake, shaped like heart, frosted with a glossy chocolate frosting and decorated with a piping of creamy vanilla buttercream frosting.

Recipe Ingredients:

Cake:
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 large eggs
2 cups cake flour or 1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour milk*

GLOSSY CHOCOLATE SOUR CREAM FROSTING:
1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
2 cups powdered sugar
3/4 cup dairy sour cream
1 teaspoon vanilla extract
Milk

CREAMY BUTTERCREAM FROSTING (recipe follows)

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C). Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.
  2. Stir together cocoa and boiling water in small bowl until smooth; set aside.
  3. Beat butter, sugar and vanilla in large bowl until fluffy; beat in eggs and cocoa mixture.
  4. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture.
  5. Pour batter into prepared pans.
  6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  7. Frost with GLOSSY CHOCOLATE SOUR CREAM FROSTING.
  8. FOR GLOSSY CHOCOLATE SOUR CREAM FROSTING: Place small chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. Makes about 2 1/2 cups frosting.
  9. Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING.
  10. Garnish as desired.

Makes 10 to 12 servings.

*To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.

CREAMY BUTTERCREAM FROSTING: Combine 2 cups powdered sugar, 1/4 cup softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; beat until smooth and creamy. Makes about 1 cup frosting.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.