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. —–