Ingredients Jump to Instructions ↓

  1. 3/4 cup all-purpose flour

  2. 1/4 cup sugar

  3. 1/4 cup packed brown sugar

  4. 3 tablespoons baking cocoa

  5. 1/2 teaspoon baking soda

  6. 1/8 teaspoon salt

  7. 1/2 cup water

  8. 3 tablespoons vegetable oil

  9. 1/2 teaspoon white vinegar

  10. 1/2 teaspoon vanilla extract FROSTING:

  11. 1-1/3 cups confectioners' sugar

  12. 2 tablespoons baking cocoa

  13. 2 to 3 tablespoons milk

  14. 2 tablespoons butter, melted

  15. 1/4 teaspoon vanilla extract Decorating icing and confetti candies

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter. Bake at 350° for 15-20 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, beat the confectioners' sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use). Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies. Yield: 2 servings.


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