Submitted by Mallory Watkins
For the cake
Ingredients:
1 stick butter at room temp.
3/4 c. sugar
3/4 c. brown sugar
3 eggs, room temp.
1 1/2 t. vanilla extract
1 1/2 c. all-purpose flour
1/8 t. baking soda
1/4 c. Hersey's Special Dark Cocoa
1/2 t. baking powder
1/2 c. sour cream
Directions:
1. Position rake in lower third of the oven and preheat to 325 degrees. Lay parchment paper over a cookie sheet.
2. Cream butter in a mixer on medium speed, then gradually add sugars, beating well. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until blended.
3. In a separate bowl, dry whisk the flour, baking soda, cocoa, and baking powder together. Add 1/3 the cocoa mixture and 1/3 the sour cream alternately, beating well after each addition. Repeat until all the flour mixture and sour cream have been blended in. Use a spatula to scrape down the sides of the bowl and stir up the batter at the bottom, then beat again.
4. Using a cookie scoop, place large dollops of batter onto the cookie sheet. Bake for about 12 to 15 minutes or until the cakes spring back when touched. Let cool slightly on cookie sheet. Using a heart-shaped cutter, cut out the centers of the cakes and let cool entirely on a wire rack.
For the buttercream
Ingredients:
1/2 stick butter, softened
3 to 4 T. milk
2 c. powdered sugar
2 t. vanilla
Directions:
1. In a mixer with the paddle attachment, mix butter, milk, and sugar together until smooth and creamy. You may have to add slightly more sugar OR milk to get the consistency you want. Add vanilla and blend until mixed.
2. Frost the bottom of one cake, gently place a second cake on top to create a sandwich.
For the cake
1 stick butter at room temp.
3/4 c. sugar
3/4 c. brown sugar
3 eggs, room temp.
1 1/2 t. vanilla extract
1 1/2 c. all-purpose flour
1/8 t. baking soda
1/4 c. Hersey's Special Dark Cocoa
1/2 t. baking powder
1/2 c. sour cream
Directions:
1. Position rake in lower third of the oven and preheat to 325 degrees. Lay parchment paper over a cookie sheet.
2. Cream butter in a mixer on medium speed, then gradually add sugars, beating well. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until blended.
3. In a separate bowl, dry whisk the flour, baking soda, cocoa, and baking powder together. Add 1/3 the cocoa mixture and 1/3 the sour cream alternately, beating well after each addition. Repeat until all the flour mixture and sour cream have been blended in. Use a spatula to scrape down the sides of the bowl and stir up the batter at the bottom, then beat again.
4. Using a cookie scoop, place large dollops of batter onto the cookie sheet. Bake for about 12 to 15 minutes or until the cakes spring back when touched. Let cool slightly on cookie sheet. Using a heart-shaped cutter, cut out the centers of the cakes and let cool entirely on a wire rack.
For the buttercream
Ingredients:
1/2 stick butter, softened
3 to 4 T. milk
2 c. powdered sugar
2 t. vanilla
Directions:
1. In a mixer with the paddle attachment, mix butter, milk, and sugar together until smooth and creamy. You may have to add slightly more sugar OR milk to get the consistency you want. Add vanilla and blend until mixed.
2. Frost the bottom of one cake, gently place a second cake on top to create a sandwich.
