Heat oven to 350 degrees. 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:
1 T. butter or margarine 2/3 cup
powdered sugar
1 T. HERSHEY'S Cocoa 2 to 3 teaspoons milk
1/8 teaspoon vanilla extract.
IN small microwave-safe bowl, place butter. Microwave at HIGH 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...