Fudgey Valentine Cake

Fudgey Valentine Cake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories580
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium530 mg22% DV
Total Carbohydrates91 g30% DV
Dietary Fiber1.0 g4% DV
Sugars71 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories580
Calories from Fat220
Total Fat24 g37% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium530 mg22% DV
Total Carbohydrates91 g30% DV
Dietary Fiber1.0 g4% DV
Sugars71 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 2/3 cup butter or margarine , softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1-3/4 cups sugar
  • 2 eggs
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-3/4 cups all-purpose flour
  • Maraschino cherries or chocolate curls (optional)
  • 1-1/2 cups dairy sour cream
  • 1-1/2 teaspoons baking soda
  • PINK BUTTERCREAM FROSTING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch heart-shaped pans.*
  • 2. Beat butter and sugar in large bowl on medium speed of mixer until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed. Pour into prepared pans.
  • 3. 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. Prepare PINK BUTTERCREAM FROSTING. Spread frosting between layers and over top and sides of cake. Garnish with maraschino cherries or chocolate curls, if desired. Makes 12 servings.
  • PINK BUTTERCREAM FROSTING
  • 1/2 cup (1 stick) butter or margarine, softened
  • 4-1/4 cups powdered sugar
  • 4 to 5 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon red food color
  • Beat butter in medium bowl until creamy. 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.

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