Fudgey Valentine Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Fudgey Valentine Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

2/3 c Butter or margarine;
-softened
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
1 3/4 c All-purpose flour
3/4 c Hershey's cocoa
Or hershey's european style
-cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream
Pink buttercream frosting:
1/2 c Butter or margarine;
-softened
4 1/4 c Powdered sugar
4 tb Milk; (4 to 5)
2 ts Vanilla extract
1/4 ts Red food color
Maraschino cherries
Or chocolate curls; optional

Recipe by: www.hersheys.com
1. Heat oven to 350 F. Grease and flour two 9-inch
heart-shaped pans.*2. In large bowl, beat butter and sugar
on medium speed of electric mixer until light and fluffy.
Add eggs and vanilla; beat well.
3. Stir together flour, cocoa, baking soda and salt; add to
butter mixture alternately with sour cream, blending well.
Beat 3 minutes on medium speed.
4. Pour into prepared pans. Bake 35 to 40 minutes or until
wooden pick inserted in center comes out clean. Cool 10
minutes; remove from pans to wire racks. Cool completely.
5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer;
place second layer on top. Frost top & sides of entire
cake. Garnish with maraschino cherries or chocolate curls,
if desired. 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 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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