Chocolate Sweetheart Cakes for Two

A personal treat for you and your spouse or for you and your kids, these chocolate cakes allow you to show your love in a sweeter way.

Ingredients

	Amount Per Serving	% DV *
Calories	750
Calories from Fat	240
Total Fat	28 g	43% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	520 mg	22% DV
Total Carbohydrates	133 g	44% DV
Dietary Fiber	3.0 g	12% DV
Sugars	95 g
Protein	7 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		30% DV

Amount Per Serving

% DV *

Calories

750

Calories from Fat

240

Total Fat

28 g

43% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

520 mg

22% DV

Total Carbohydrates

133 g

44% DV

Dietary Fiber

3.0 g

12% DV

Sugars

95 g

Protein

7 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

30% DV

	Amount Per Serving	% DV *
Calories	750
Calories from Fat	240
Total Fat	28 g	43% DV
Saturated Fat	7 g	35% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	520 mg	22% DV
Total Carbohydrates	133 g	44% DV
Dietary Fiber	3.0 g	12% DV
Sugars	95 g
Protein	7 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		30% DV

Amount Per Serving

% DV *

Calories

750

Calories from Fat

240

Total Fat

28 g

43% DV

Saturated Fat

7 g

35% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

520 mg

22% DV

Total Carbohydrates

133 g

44% DV

Dietary Fiber

3.0 g

12% DV

Sugars

95 g

Protein

7 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

30% DV

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup light brown sugar packed

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 (recipe follows)

Directions

1. Heat oven to 350°F. 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. 2 small cakes.

CHOCOLATE FROSTING

1 tablespoon butter or margarine

2/3 cup powdered sugar

1 tablespoon HERSHEY'S Cocoa

2 to 3 teaspoons milk

1/8 teaspoon vanilla extract

Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.