Fudgey Valentine Cake
2/3 cup of butter or margarine
1 3/4 cups of sugar
2 eggs
1 teaspoon of vanilla extract
1 3/4 cups of all-purpose flour
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 1/2 cups of dairy sour cream
Pink Butter Cream Frosting
1/2 cup of butter or margarine
4 1/4 cups of powdered sugar
4 - 5 tablespoons of milk
2 teaspoons of vanilla extract
1/4 teaspoon of red food color
Maraschino cherries
Chocolate curls (optional)
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Instructions: Heat oven to 350ºF. Grease and flour two 9-inch heart-shaped pans.* In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. 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. 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. Hershey's is a registered trademark of Hershey Foods Corporation. |
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