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Name: Fudgey Valentine Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 ts Salt; 5 tb milk; 1 ts Vanilla extract; 4 1/4 c Powdered sugar; Maraschino cherries or Chocolate curls (optional); 2 Eggs; 1 3/4 c Sugar; 1 3/4 c All-purpose flour; 1 1/2 c Sour Cream; 1/2 c Butter or margarine; 2 ts Vanilla extract; 1/4 ts Red food color; 2/3 c Butter or margarine; 1 1/2 ts Baking soda

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INGREDIENTS

1 ts Salt
5 tb milk
1 ts Vanilla extract
4 1/4 c Powdered sugar
PINK BUTTERCREAM FROSTING
Maraschino cherries ; or Chocolate curls (optional)
2 Eggs
1 3/4 c Sugar
1 3/4 c All-purpose flour
1 1/2 c Sour Cream
1/2 c Butter or margarine
2 ts Vanilla extract
1/4 ts Red food color
2/3 c Butter or margarine
1 1/2 ts Baking soda

INSTRUCTIONS

1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.* 2. In large bowl, beat butter and sugar on medium speed of electric mixer until light and fluffy. Add eggs and vanilla; beat well. 3. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. 4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second layer on top. Frost top & sides of entire cake. Garnish with maraschino cherries or chocolate curls, if desired. 10 to 12 servings. PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency; stir in food color. *NOTE: One 8-inch square baking pan and one 8-inch round baking pan (each must be 2-inches deep) may be substituted for heart-shaped pans. Prepare, bake and cool cake as directed above. Cut round layer in half, forming 2 half circles; place cut edge against adjacent sides of square layer to form heart. Frost entire cake. Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip

NOTES

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Fudgey Valentine Cake

1 ts Salt
5 tb milk
1 ts Vanilla extract
4 1/4 c Powdered sugar
 PINK BUTTERCREAM FROSTING
 Maraschino cherries or Chocolate curls (optional)
2 Eggs
1 3/4 c Sugar
1 3/4 c All-purpose flour
1 1/2 c Sour Cream
1/2 c Butter or margarine
2 ts Vanilla extract
1/4 ts Red food color
2/3 c Butter or margarine
1 1/2 ts Baking soda

1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.*    2. In large bowl, beat butter and sugar on medium speed of electric  mixer until light and fluffy. Add eggs and vanilla; beat well.    3. Stir together flour, cocoa, baking soda and salt; add to butter  mixture alternately with sour cream, blending well. Beat 3 minutes on  medium speed.    4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick  inserted in center comes out clean. Cool 10 minutes; remove from pans to  wire racks. Cool completely.    5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second  layer on top. Frost top & sides of entire cake. Garnish with maraschino  cherries or chocolate curls, if desired. 10 to 12 servings.    PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and  fluffy. Gradually add powdered sugar alternately with milk and vanilla  until smooth and of desired consistency; stir in food color.    *NOTE: One 8-inch square baking pan and one 8-inch round baking pan  (each must be 2-inches deep) may be substituted for heart-shaped pans.  Prepare, bake and cool cake as directed above. Cut round layer in half,  forming 2 half circles; place cut edge against adjacent sides of square  layer to form heart. Frost entire cake.    Hersheys is a registered trademark of Hershey Foods Corporation.  Recipe may be reprinted courtesy of the Hershey Kitchens.    Meal-Master format by Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip

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Nutrition

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Serving Size: 1 Serving (273g)
Recipe Makes: 10

Calories: 1043
Calories from Fat: 480 (46%)

Amt Per Serving		% DV

	Total Fat 53.3g	71 %
	Saturated Fat 18.9g	95 %
	Monounsaturated Fat 20.2g
	Polyunsanturated Fat 10.7g
Cholesterol 271.9mg		84 %
Sodium 573.5mg		20 %
Potassium 164.9mg		4 %
Total Carbohydrate 136g		40 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 135.3g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1043

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