---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE SWEETHEART CAKES FOR TWO
 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.