Heavenly Heart Cake



  • 3/4 cocoa
  • 2/3 boiling water
  • 3/4 (1 1/2 sticks) butter or margarine, softened
  • 2 s sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 s cake flour or 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 buttermilk or sour milk*
  • Glossy Chocolate Sour Cream Frosting:
  • 1 1/2 s mini semi-sweet chocolate chips
  • 2 s powdered sugar
  • 3/4 dairy sour cream
  • 1 teaspoon vanilla extract
  • milk


Heat oven to 350°. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans. 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. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. 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. Frost with Glossy Chocolate Sour Cream Frosting. Pipe border around top edge and base of cake with Creamy Buttercream Frosting. Garnish as desired.
*To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.

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. Add red coloring for pink or red, if desired. Beat until smooth and creamy. Makes about 1 cup 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 thinner consistency. Makes about 2 1/2 cups frosting.

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