Chocolate Sweetheart Cakes For Two Recipe - Cooking Index
Chocolate Sweetheart Cakes For Two Recipe - Cooking Index
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 1/4 cup | 49g / 1.7oz | Granulated sugar |
| 1/4 cup | 40g / 1.4oz | Light brown sugar - packed |
| 3 tablespoons | 45ml | Cocoa |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/8 teaspoon | 0.6ml | Salt |
| 1/2 cup | 118ml | Water |
| 3 tablespoons | 45ml | Vegetable oil |
| 1/2 teaspoon | 2.5ml | White vinegar |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| Chocolate frosting - (recipe, follows) | ||
| Tube decorating icing |
Heat oven to 350F Grease and flour an 8" square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour batter into prepared pan.
Bake in a 350F oven 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 four pieces. Spread chocolate frosting on top of two pieces. Place remaining two hearts on top. Garnish with decorator icing. Makes 2 small cakes.
For the Chocolate Frosting: Place 1 tablespoon butter in a small, microwave-bowl. Cook on high (100 percent power) for 20 seconds or until butter is melted.
In a separate bowl, stir together 2/3rds cup powdered sugar and 1 tablespoon cocoa. Add to butter mixture alternately with 2 to 3 tablespoons milk. Stir in 1/8 teaspoon vanilla extract. Makes about 1/3rd cup frosting.
Recipe from Hershey's Cocoa; copied from Daily Local News Food Section 2/09/94.
Source:
Reader's Digest, June 1991
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.