Heavenly Heart Cake

Directions

Heat oven to 350℉ (180℃). Grease and flour 2 heart-shaped pans or 2 9-inch round baking pans.

In small bowl, stir together cocoa and boiling water until mixed.

In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture.

Stir together flour, baking soda and salt; add alternately with milk.

Pour batter into prepared pans.

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.

Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING;

Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING.

Garnish as desired. 10 to 12 servings.

• To sour milk: Use 2 teaspoons white vinegar plus milk to equal ¾ cup.

GLOSSY CHOCOLATE SOUR CREAM FROSTING: In medium microwave-safe bowl, place small chocolate chips. Microwave at HIGH (100%) 1 minute; stir.

If necessary, microwave at HIGH 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, ½ teaspoon at a time, for a thinner consistency.

About 2½ cups frosting.

CREAMY BUTTERCREAM FROSTING: In small bowl, combine 2 cups powdered sugar, ¼ cup (½ stick) softened butter or margarine, 2 to 3 tablespoons milk and ½ teaspoon vanilla extract; beat until smooth and creamy.

About 1 cup frosting.