2/3 c Butter or margarine
1 3/4 c Sugar
1 ts Vanilla extract
1 3/4 c All-purpose flour
3/4 c HERSHEY’S Cocoa
-OR- 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
4 1/4 c Powdered sugar
4 tb -to…
5 tb Milk
2 ts Vanilla extract
1/4 ts Red food color
Maraschino cherries, or
Chocolate curls (optional)
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
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.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.