Heavenly Heart Cake

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  • 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*

* To sour milk: Use 2 teaspoons vinegar plus milk to equal 3/4 cup.

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


  1. Cake: Stir together cocoa and boiling water in small bowl until smooth; set aside.
  2. Cream butter, sugar and vanilla extract in large mixer bowl until light and fluffy; beat in eggs and cocoa mixture.
  3. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture.
  4. Line 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 10 minutes; remove from pans. Cool completely.
  5. Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.
  6. 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.
  7. Creamy Buttercream Frosting: Combine confectioners' sugar, butter, milk, vanilla extract and food color in small bowl until smooth and creamy.

Servings: 8 to 10

Source: Hershey's Chocolate Cookbook

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