Peanut Butter Cup Heart Valentine Cake

Peanut Butter Cup Heart Valentine Cake
From HERSHEY’S
Makes 1 cake

Nothing says Valentine’s Day like a heart. This chocolate cake recipe says it with REESE’S Peanut Butter Cup Miniatures. A quick pink frosting and a peanut butter heart make this an easy Valentine’s Day dessert idea they’ll love.

INGREDIENTS

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup HERSHEY’S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cans vanilla ready-to-spread frosting or about 3 cups of your favorite homemade vanilla frosting (16 oz each)
red food color
11/3 cups REESE’S Peanut Butter Cup Miniatures (8 oz pkg.)

DIRECTIONS

1.Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans.

2.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

4.Tint frosting to desired shade of pink with several drops red food color. Frost cake.

5.Cut desired size heart from wax paper. Lightly place on surface of cake (do not press into cake); use edge of knife or toothpick to outline heart onto frosted cake surface. Remove paper. Place mini peanut butter cups on cake following heart outline.

Find this recipe and more holiday treats at hersheyland.com