INGREDIENTS
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
CHOCOLATE
FROSTING (recipe follows)
DIRECTIONS
1 Heat oven
to 350°F. Grease and flour 8-inch square baking pan.
2 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.
3 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.
4 Transfer
to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4
hearts. Prepare CHOCOLATE FROSTING; spread over tops of two hearts. Place
remaining two hearts on top. Garnish as desired. 2 small cakes.
CHOCOLATE
FROSTING
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
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.