---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cakes
       Yield: 2 servings
     3/4 c  All purpose flour
     1/4 c  Granulated sugar
     1/4 c  Pakced light brown sugar
       3 tb 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 (recipe
            - follows)
            Tube decorating icing
   Heat oven to 350 degrees F.  Grease and flour an 8 square baking pan.
   In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
   Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour
   batter into prepared pan.
   Bake in a 350-degree F oven 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 four pieces. Spread chocolate frosting on top
   of two pieces.  Place remaining two hearts on top. Garnish with decorator
   icing. Makes 2 small cakes.
   For the Chocolate Frosting: Place 1 tablespoon butter in a small,
   microwave-bowl.  Cook on high (100 percent power) for 20 seconds or until
   butter is melted.  In a separate bowl, stir together 2/3rds cup powdered
   sugar and 1 tablespoon cocoa.  Add to butter mixture alternately with 2 to
   3 tablespoons milk.  Stir in 1/8 teaspoon vanilla extract. Makes about
   1/3rd cup frosting.
   Recipe from Hershey’s Cocoa; copied from Daily Local News Food Section
   * SLMR 2.1a *
   ~-- FLAME v1.0 * Origin: Del Ches Systems BBS - Exton,PA 610-363-6625 Since
   1983 (1:273/323)
   BBS: Ned’s Opus Date: 02-10-94 (16:58) Number: 165 From: WESLEY PITTS
   Refer#: NONE To: BOB POLK Recvd: NO Subj: Bean Bread *CR Conf: (4) Cooking