Chocolate Sweetheart Cakes for Two
Yield
2 servingsPrep
20 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
granulated |
|
| ¼ | cup |
brown sugar
|
*
|
| 3 | tablespoons |
cocoa powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
white vinegar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
granulated |
|
| 59 | ml |
brown sugar
|
*
|
| 45 | ml |
cocoa powder
|
|
| 2.5 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 45 | ml |
vegetable oil
|
|
| 2.5 | ml |
white vinegar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour an 8 inch square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk until smooth.
Pour batter into prepared pan.
Bake in a 350-degree F oven 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 3¼ inch heart-shaped cookie cutter, cut cake into four pieces.
Spread chocolate frosting on top of two pieces.
Place remaining two hearts on top. Garnish with decorator icing.
