Chocolate Sweetheart Cakes For Two

From HERSHEY’S

Makes 2 small cakes

Two sweet cakes to say I Love You all year long.

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 (see recipe below)

DIRECTIONS

1.Heat oven to 350 degrees. 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.

CHOCOLATE FROSTING

INGREDIENTS

2/3 cup sweetened condensed milk (not evaporated milk)

1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips

DIRECTIONS

1.In small saucepan, combine sweetened condensed milk and chocolate chips. Cook over low heat, stirring constantly until chips are melted and mixture is smooth, about 5 minutes. Remove from heat.

2.Use immediately as a drizzle or cool completely (about 1 1/2 hours) to desired spreading consistency. Be sure to stir periodically to keep crust from forming.

Find this recipe and more holiday treats at hersheyland.com