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

1. Stir together cocoa and boiling water in a small bowl until smooth; set aside.
2. Cream butter, sugar and vanilla extract in a 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 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.
5. Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.

Glossy Chocolate Sour Cream Frosting

1. 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

1. 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