Ingredients
- 9 heart-shaped pans
- 2 eggs
- 1 layer
- 850 gr powdered sugar
- 350 gr sugar
- 350 ml dairy sour cream
- 270 gr butter
- 220 gr all purpose flour
- 150 gr hersheys cocoa
- 60 ml milk
- 14 gr vanilla extract
- 7 gr baking soda
- 3 gr salt
- 1 gr 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 dozen 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 20 cm square baking pan and one 20 cm round baking pan (each must be 5 cm 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. ----
