Valentine's Day Recipes
Heavenly Heart Cake
Yield: 8 to 10 servings
Ingredients
Cake
- 3/4 cup Hershey's Cocoa
- 2/3 cup boiling water
- 3/4 cup butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups unsifted cake flour or 1 3/4 cups unsifted all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter milk or sour milk*
Glossy Chocolate Sour Cream Frosting
- 1 1/2 cups Hershey's Semi-Sweet Chocolate Chips
- 3/4 cup sour cream
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Creamy Buttercream Frosting
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 2 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Few drops red food color
Instructions
Cake
- Stir together cocoa and boiling water in a small bowl until smooth; set aside.
- Cream butter, sugar and vanilla extract in a large mixer bowl until light and fluffy; beat in eggs and cocoa mixture.
- Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture.
- Line the bottoms of two heart-shape pans with wax paper. Pour batter into prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans. Cool completely.
- Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.
Glossy Chocolate Sour Cream Frosting
- Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring constantly until completely melted. Remove from heat; beat in sour cream, confectioners' sugar and vanilla extract.
Creamy Buttercream Frosting
- Combine confectioners' sugar, butter, milk, vanilla extract and food color in small bowl until smooth and creamy.
Notes
* To sour milk: Use 2 teaspoons vinegar + milk to equal 3/4 cup.
Attribution
Hershey's Chocolate Cookbook