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Ingredients Jump to Instructions ↓

  1. 2/3 c Butter or margarine;

  2. -softened 1 3/4 c Sugar

  3. 2 Eggs

  4. 1 ts Vanilla extract

  5. 1 3/4 c All-purpose flour

  6. 3/4 c Hershey's cocoa

  7. Or hershey's european style -cocoa 1 1/2 ts Baking soda

  8. 1 ts Salt

  9. 1 1/2 c Dairy sour cream

  10. Pink buttercream frosting: 1/2 c Butter or margarine;

  11. -softened 4 1/4 c Powdered sugar

  12. 4 tb Milk; (4 to 5)

  13. 2 ts Vanilla extract

  14. 1/4 ts Red food color 1. Heat oven to

  15. 350 F. Grease and flour two 9-inch

  16. 2. In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well.

  17. 3. Stir together flour, cocoa, baking soda and salt; add to

  18. 3 minutes on medium speed.

  19. 4. Pour into prepared pans. Bake

  20. 35 to 40 minutes or until

  21. 10 minutes; remove from pans to wire racks. Cool completely.

  22. 5. Prepare PINK BUTTERCREAM FROSTING. Frost top of

  23. 1 layer;

  24. 10 to 12 servings. PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. *NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming

  25. 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. --

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