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Classic Red Velvet Heart Cakes Recipe

Photo by: Taste of Home

For a perfect dessert recipe for any romance dinner, try these cakes. It will be very impressive to your guests and also tastes wonderful.—Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania

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12-15 Servings
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon vinegar
1 can (16 ounces) vanilla frosting
1 cup semisweet miniature chocolate chips, optional

Directions

In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 each) equals 347 calories, 13 g fat (5 g saturated fat), 45 mg cholesterol, 433 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.

Classic Red Velvet Heart Cakes published in Country Woman January/February 1997, p41

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