CHOCOLATE SWEETHEART CAKES FOR TWO
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) 1 tube pink decorating icing Heat oven to 350°F. Grease and flour 8-inch square baking pan. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. 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 pieces. Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts on top. Garnish with decorating icing. Makes 2 small cakes --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
