CHOCOLATE SWEETHEART
CAKES FOR TWO

• 3/4 -cup all-purpose flour ...............
• 1/4 -cup granulated sugar ..................
• 1/4 -cup packed light brown sugar ................
• 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.......
• 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....................
• i put a little peanut butter in my frosting too..............it was good

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.
3. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth.
4. Pour batter into prepared pan.
5. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes; remove from pan to wire rack.
7. Cool completely.
8. Transfer to cutting board.
9. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top.
10. 2 small cakes.

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Blackberry-Raspberry Truffle Cake

Ingredients

• 2  (18.25-ounce) packages devil's food cake mix
• 6  large eggs
• 1  cup  vegetable oil
• 1 1/3  cups  water
• 1 1/4  cups  light sour cream
• 1  (12-ounce) package semisweet chocolate morsels
• 1 1/2  cups  whipping cream
• 1/2  cup  seedless blackberry jam
• 1/2  cup  seedless raspberry jam
• 1/4  cup  water
• 1  (8-ounce) package cream cheese, softened
• 1/3  cup  powdered sugar
• 1  (16-ounce) container frozen whipped topping, thawed
• 1  teaspoon  vanilla extract
• 3 to 3 1/2  cups  chopped pecans, toasted
• Garnish: 1/4 cup blackberry and raspberry candies

Preparation Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.

Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.

Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.

Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.

Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.

Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)

Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.

Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.

Note: For testing purposes only, we used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets, or in specialty stores.

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