Recipe submitted by: Amy Pickett
Recipe courtesy of: www.hersheys.com/recipes
What's in it
3/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light brown sugar 3 tablespoons HERSHEY'S Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup water 3 tablespoons vegetable oil 1/2 teaspoon white vinegar 1/2 teaspoon vanilla extract
1 tablespoon butter or margarine
2/3 cup powdered sugar
1 tablespoon HERSHEY'S Cocoa
2 to 3 teaspoons milk
1/8 teaspoon vanilla extract
How to cook it
- Heat oven to 350°F. Grease and flour 8-inch square baking pan.
- Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.
- Bake 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 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.
- To make CHOCOLATE FROSTING: Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.
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