A 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.
Heavenly
Heart 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
(recipe follows)
- CREAMY BUTTERCREAM
FROSTING (recipe
follows)
- Heat oven to 350°F
(175°C). Grease and flour 2 heart-shaped pans or two 9-inch
round baking pans.
- Stir together cocoa and
boiling water in small bowl until smooth; set aside.
- Beat butter, sugar and
vanilla in large bowl until fluffy; beat in eggs and cocoa mixture.
- Stir together flour, baking
soda and salt; add alternately with buttermilk to butter mixture.
- Pour batter into prepared
pans.
- 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.
- Frost with GLOSSY CHOCOLATE
SOUR CREAM FROSTING.
- Pipe border around top
edge and base of cake with CREAMY BUTTERCREAM FROSTING.
- Garnish as desired.
Makes 10 to 12 servings.
* To sour milk: Use 2 teaspoons
white vinegar plus milk to equal 3/4 cup.
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
- 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.
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 courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
