3/4 c Hershey’s cocoa
2/3 c Boiling water
3/4 c Butter or margarine;
-softened 2 c Sugar
1 ts Vanilla extract
2 Eggs
2 c Cake flour
Or 1 3/4 cups all-purpose fl -our 1 1/4 ts Baking soda
1/4 ts Salt
3/4 c Buttermilk or sour milk*
Glossy chocolate frosting: 1 1/2 c Mini chips semi-sweet chocol
-ate 2 c Powdered sugar
3/4 c Dairy sour cream
1 ts Vanilla extract
Milk Creamy buttercream frosting: =(recipe follows) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour 2 heart-shaped
pans or 2 9-inch round baking pans. 2. In small bowl, stir together cocoa and boiling water
until smooth; set aside. In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture. 3. Stir together flour, baking soda and salt; add
alternately with buttermilk to butter mixture. 4. Pour batter into prepared pans. Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 5. Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING; frost
cake . Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING. Garnish as desired. 10 to 12 servings. * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup. GLOSSY CHOCOLATE SOUR CREAM FROSTING: In medium microwave-safe bowl, place small chocolate chips. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting. CREAMY BUTTERCREAM FROSTING: In small bowl, combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth and creamy. About 1 cup frosting.JMHershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. —–