Title: Fudgey Valentine Cake
Categories: Cake Dessert
Yield: 10 Servings

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- 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	-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 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.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master format by Karen Mintzias

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