Heavenly Heart Cake

Heavenly Heart Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 45  Minutes

Ingredients

  Amount Per Serving % DV *
Calories720
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium350 mg15% DV
Total Carbohydrates116 g39% DV
Dietary Fiber1.0 g4% DV
Sugars71 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  Amount Per Serving % DV *
Calories720
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium350 mg15% DV
Total Carbohydrates116 g39% DV
Dietary Fiber1.0 g4% DV
Sugars71 g
Protein7 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1 teaspoon vanilla extract
  • 2/3 cup water boiling
  • 2 cups cake flour or 1-3/4 cups all-purpose flour
  • 2 eggs
  • CREAMY BUTTERCREAM FROSTING (recipe follows)
  • 3/4 cup HERSHEY'S Cocoa
  • 3/4 cup buttermilk or sour milk *
  • 2 cups sugar
  • 1-1/4 teaspoons baking soda
  • GLOSSY CHOCOLATE SOUR CREAM FROSTING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.
  • 2. Stir together cocoa and boiling water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until fluffy; beat in eggs and cocoa mixture. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. 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 racks. Cool completely. Frost with GLOSSY CHOCOLATE SOUR CREAM FROSTING. Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING. Garnish as desired. Makes 12 servings.
  • * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.
  • GLOSSY CHOCOLATE SOUR CREAM FROSTING
  • 1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 2 cups powdered sugar
  • 3/4 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • Milk
  • Place small chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting.
  • CREAMY BUTTERCREAM FROSTING: Combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; beat until smooth and creamy. About 1 cup frosting.
Ingredients sitting on a table

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