Ingredients
- 9 heart-shaped pans
- 2 eggs
- 1 layer
- 4 1/4 c powdered sugar
- 1 3/4 c sugar
- 1 1/2 c dairy sour cream
- 1 1/8 c butter
- 1 3/4 c all purpose flour
- 3/4 c hersheys cocoa
- 4 tb milk
- 3 ts vanilla extract
- 1 1/2 ts baking soda
- 1 ts salt
- 1/4 ts food color (red)
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. ----
