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Chocolate Sweetheart Cakes for Two
|Posted on 2008-01-17||
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Ingredients3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE FROSTING (recipe follows)
1 tube pink decorating icing
1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract
DirectionsHeat oven to 350°F.
Grease and flour 8-inch square baking pan.
In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth.
Pour batter into prepared pan.
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.
Transfer to cutting board.
Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces.
Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts on top. Garnish with decorating icing.
Makes 2 small cakes
In small microwave-safe bowl, place butter. Microwave at HIGH (100%) 20 seconds or until butter is melted.
Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth.
Stir in vanilla.
About 1/3 cup frosting.
Author CommentsSource: Developed and Tested by the Hershey Kitchens