Ingredients
- 3/4 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar, packed
- 3 tablespoons cocoa
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 water
- 3 tablespoons vegetable oil
- 1/2 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
- 1 tube pink decorating icing
- Chocolate Frosting:
- 1 tablespoon butter or margarine
- 2/3 powdered sugar
- 1 tablespoon cocoa
- 2 to 3 teaspoons milk
- 1/8 teaspoon vanilla extract
Directions
Heat oven to 350°. Grease and flour 8-inch square baking pan. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan. 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. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces. Spread Chocolate Frosting on top of two pieces; place remaining two hearts on top. Garnish with decorating icing. Makes 2 small cakes.
CHOCOLATE FROSTING
In small microwave-safe bowl, place butter. Microwave at high (100%) 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. Makes about 1/3 cup frosting.
