The best delicious Fudgey Valentine Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fudgey Valentine Cake recipe today!
Hello my friends, this Fudgey Valentine Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fudgey Valentine Cake is amazingly delicious, and addictive, everyone will be asking for more Fudgey Valentine Cake.
What Makes This Fudgey Valentine Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fudgey Valentine Cake.
Ready to make this Fudgey Valentine Cake Recipe? Let’s do it!
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2/3 c Butter or margarine
– softened
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
1 3/4 c All-purpose flour
3/4 c HERSHEY’S Cocoa
-OR- European Style Cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream
-PINK BUTTERCREAM FROSTING-
1/2 c Butter or margarine
– softened
4 1/4 c Powdered sugar
4 tb -to…
5 tb Milk
2 ts Vanilla extract
1/4 ts Red food color
Maraschino cherries, or
Chocolate curls (optional)
1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.*
2. In large bowl, beat butter and sugar on medium speed of electric
mixer until light and fluffy. Add eggs and vanilla; beat well.
3. Stir together flour, cocoa, baking soda and salt; add to butter
mixture alternately with sour cream, blending well. Beat 3 minutes on
medium speed.
4. Pour into prepared pans. Bake 35 to 40 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to
wire racks. Cool completely.
5. Prepare PINK BUTTERCREAM FROSTING. Frost top of 1 layer; place second
layer on top. Frost top & sides of entire cake. Garnish with maraschino
cherries or chocolate curls, if desired. 10 to 12 servings.
PINK BUTTERCREAM FROSTING: In small bowl, beat butter until light and
fluffy. Gradually add powdered sugar alternately with milk and vanilla
until smooth and of desired consistency; stir in food color.
*NOTE: One 8-inch square baking pan and one 8-inch round baking pan
(each must be 2-inches deep) may be substituted for heart-shaped pans.
Prepare, bake and cool cake as directed above. Cut round layer in half,
forming 2 half circles; place cut edge against adjacent sides of square
layer to form heart. Frost entire cake.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
10 Servings
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