---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 2 sm. cakes
     3/4 c  All-purpose flour
     1/4 c  Granulated sugar
     1/4 c  Packed light brown sugar
       3 tb HERSHEY'S Cocoa
     1/2 ts Baking soda
     1/8 ts Salt
     1/2 c  Water
       3 tb Vegetable oil
     1/2 ts White vinegar
     1/2 ts Vanilla extract
 -----------------------------CHOCOLATE FROSTING-----------------------------
       1 tb Butter or margarine
     2/3 c  Powdered sugar
       1 tb HERSHEY'S Cocoa
       2 ts -to...
       3 ts Milk
     1/8 ts Vanilla extract
 -------------------------------FOR GARNISHING-------------------------------
       1    Tube pink decorating icing
   1. Heat oven to 350 F. Grease and flour 8-inch square baking pan. 2. 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.
   3. 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.
   4. Transfer cake 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. 2 small cakes.
   CHOCOLATE FROSTING: In small microwave-safe bowl, place butter.
   Microwave at HIGH (100%) 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.
   About 1/3 cup frosting.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.