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Title: Chocolate Sweetheart Cakes for Two
Categories: Dessert Cake
Yield: 2 Servings
| 3/4 | c | All purpose flour |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Pakced light brown sugar |
| 3 | tb | Cocoa |
| 1/2 | ts | Baking soda |
| 1/8 | ts | Salt |
| 1/2 | c | Water |
| 3 | tb | Vegetable oil |
| 1/2 | ts | White vinegar |
| 1/2 | ts | Vanilla extract |
| Chocolate frosting (recipe follows) | ||
| Tube decorating icing |
Heat oven to 350 degrees F. Grease and flour an 8" square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour batter into prepared pan.
Bake in a 350-degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3 1/4-inch heart-shaped cookie cutter, cut cake into four pieces. Spread chocolate frosting on top of two pieces. Place remaining two hearts on top. Garnish with decorator icing. Makes 2 small cakes.
For the Chocolate Frosting: Place 1 tablespoon butter in a small, microwave-bowl. Cook on high (100 percent power) for 20 seconds or until butter is melted. In a separate bowl, stir together 2/3rds cup powdered sugar and 1 tablespoon cocoa. Add to butter mixture alternately with 2 to 3 tablespoons milk. Stir in 1/8 teaspoon vanilla extract. Makes about 1/3rd cup frosting.
Recipe from Hershey's Cocoa; copied from Daily Local News Food Section 2/09/94.
* SLMR 2.1a *
~-- FLAME v1.0 * Origin: Del Ches Systems BBS - Exton,PA 610-363-6625 Since 1983 (1:273/323) =========================================================================== BBS: Ned's Opus Date: 02-10-94 (16:58) Number: 165 From: WESLEY PITTS Refer#: NONE To: BOB POLK Recvd: NO Subj: Bean Bread *CR Conf: (4) Cooking
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