Recipe - Fudgey Valentine Cake

2/3 cup Butter or margarine
softened
1 Three fourths cup Sugar
2 Eggs
1 teaspoon Vanilla extract
1 Three fourths cup Allpurpose flour
Three fourths cup HERSHEY'S Cocoa
OR European Style Cocoa
1 One half teaspoon Baking soda
1 teaspoon Salt
1 One half cup Dairy sour cream

PINK BUTTERCREAM FROSTING
One half cup Butter or margarine
softened
4 One fourth cup Powdered sugar
4 tablespoon to...
5 tablespoon Milk
2 teaspoon Vanilla extract
One fourth teaspoon Red food color
Maraschino cherries, or
Chocolate curls (optional)

1. Heat oven to 350 F. Grease and flour two 9inch heartshaped 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 8inch square baking pan and one 8inch round baking pan
(each must be 2inches deep) may be substituted for heartshaped 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.

MealMaster format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip