Instructions:

Heavenly Heart Cake

Source: Hershey's Chocolate Cookbook

3/4 cup Hershey's Cocoa
2/3 cup boiling water
3/4 cup butter or margarine, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups unsifted cake flour or 1 3/4 cups unsifted
    all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter milk or sour milk*
Glossy Chocolate Sour Cream Frosting
Creamy Buttercream Frosting

Stir together cocoa and boiling water in small bowl until smooth; set aside.

Cream butter, sugar and vanilla extract in large mixer bowl until light and fluffy; beat in eggs and cocoa mixture.

Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture.

Line bottoms of two heart-shape pans with wax paper. Pour batter into prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.

Serves 8 to 10.

* To sour milk: Use 2 teaspoons vinegar plus milk to equal 3/4 cup.

Glossy Chocolate Sour Cream Frosting
1 1/2 cups Hershey's Semi-Sweet Chocolate Chips
3/4 cup sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract

Melt chocolate chips in top of double boiler over hot, not boiling, water, stirring constantly until completely melted. Remove from heat; beat in sour cream, confectioners' sugar and vanilla extract.

Creamy Buttercream Frosting
2 cups confectioners' sugar
1/4 cup butter or margarine, softened
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Few drops red food color

Combine confectioners' sugar, butter, milk, vanilla extract and food color in small bowl until smooth and creamy.