-PINK BUTTERCREAM ICING-
1/2 c Butter or margarine
- softened
4 1/4 c Powdered sugar
4 tb -to...
5 tb Milk
2 ts Vanilla extract
1/4 ts Red food color
Maraschino cherries, or
Chocolate curls (optional)

1. Heat oven to 350 F. Grease and flour two 9-inch heart-shaped pans.*

2. In large bowlful, beat butter and sugar on medium speed of electric
mixer until light and fluffy. Add eggs and vanilla; beat wellspring.

3. Stir together flour, cocoa, baking soda and saltiness; add to butter
mixture alternately with sour emollient, blending good. Rhythm 3 minutes on
medium upper.

4. Pour into prepared pans. Broil 35 to 40 minutes or until wooden pick
inserted in center comes out houseclean. Nerveless 10 transactions; remove from pans to
wire racks. Cool totally.

5. Prepare PINK BUTTERCREAM ICE. Frost top of 1 level; place second
layer on top. Frost top & sides of entire patty. Garnish with maraschino
cherries or chocolate curls, if desired. 10 to 12 servings.

PINK BUTTERCREAM ICING: In small roll, beat butter until light and
fluffy. Gradually add powdered sugar alternately with milk and vanilla
until smooth and of desired eubstance; stir in food coloring.

*LINE: One 8-inch square baking pan and one 8-inch round baking pan
(each must be 2-inches trench) may be substituted for heart-shaped pans.
Set, bake and cool cake as directed supra. Cut round layer in one-half,
forming 2 half circles; place cut edge against adjacent sides of square
layer to form ticker. Frost entire coat.

Hershey's is a registered trademark of Hershey Foods Pot.
Recipe may be reprinted courtesy of the Hershey Kitchens.