INGREDIENTS

INSTRUCTIONS

GLOSSY CHOCOLATE FROSTING
CREAMY BUTTERCREAM FROSTING
1. Heat oven to 350 F. Grease and flour 2 heart-shaped pans or 2 9-inch
round baking pans.
2. In small bowl, stir together cocoa and boiling water until smooth;
set aside. In large bowl, beat butter, sugar and vanilla until fluffy;
beat in eggs and cocoa mixture.
3. Stir together flour, baking soda and salt; add alternately with
buttermilk to butter mixture.
4. 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.
5. Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING; frost cake . 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 3/4 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,
1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups
frosting.
CREAMY BUTTERCREAM FROSTING: In small bowl, combine 2 cups powdered
sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3
tablespoons milk and 1/2 teaspoon vanilla extract; beat until smooth and
creamy. About 1 cup frosting.
Hershey's is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/hershey3.zip

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