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  • Chocolate Sweetheart Cakes For Two

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    Chocolate Sweetheart Cakes For Two
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. All-purpose flour
    • 1/4 c. Granulated sugar
    • 1/4 c. Packed light brown sugar
    • 3 Tbsp. HERSHEY'S Cocoa
    • 1/2 tsp Baking soda
    • 1/8 tsp Salt
    • 1/2 c. Water
    • 3 Tbsp. Vegetable oil
    • 1/2 tsp White vinegar
    • 1/2 tsp Vanilla extract
    • 1 Tbsp. Butter or possibly margarine
    • 2/3 c. Powdered sugar
    • 1 Tbsp. HERSHEY'S Cocoa
    • 2 tsp -to...
    • 3 tsp Lowfat milk
    • 1/8 tsp Vanilla extract
    • 1 x Tube pink decorating icing

    Directions

    1. 1. Heat oven to 350 F. Grease and flour 8-inch square baking pan.
    2. 2. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. Add in water, oil, vinegar and vanilla; beat with whisk or possibly spoon till smooth.
    3. 3. Pour batter into prepared pan. Bake 18 to 20 min or possibly till wooden pick inserted in center comes out clean. Cold 10 min; remove from pan to wire rack. Cold completely.
    4. 4. Transfer cake to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pcs. Spread CHOCOLATE FROSTING on top of two pcs; place remaining two hearts on top. Garnish with decorating icing. 2 small cakes.
    5. CHOCOLATE FROSTING: In small microwave-safe bowl, place butter.
    6. Microwave at HIGH (100%) 20 seconds or possibly till butter is melted. Stir together powdered sugar and cocoa; add in to butter mix alternately with lowfat milk, beating with spoon or possibly whisk till smooth. Stir in vanilla.
    7. About 1/3 c. frosting.

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