-GLOSSY CHOCOLATE ICE-
1 1/2 c HERSHEY'S MINI CHIPS
-(Semi-Sweet Cocoa)
2 c Powdered sugar
3/4 c Dairy sour cream
1 ts Vanilla extract
Milk

CREAMY BUTTERCREAM FROSTING
2 c Powdered sugar
1/4 c Butter or margarine
- softened
2 tb -to...
3 tb Milk
1/2 ts Vanilla selection

1. Heat oven to 350 F. Grease and flour 2 heart-shaped pans or 2 9-inch
round baking pans.

2. In small trough, stir together cocoa and boiling water until quiet;
set away. In large stadium, beat butter, sugar and vanilla until fluffy;
beat in eggs and cocoa assortment.

3. Stir together flour, baking soda and saltiness; add alternately with
buttermilk to butter assortment.

4. Pour batter into prepared pans. Broil 30 to 35 minutes or until wooden
pick inserted in center comes out neat. Sang-froid 10 proceedings; remove from
pans to wire racks. Cool wholly.

5. Prepare GLOSSY CHOCOLATE SOUR CREAM ICE; frost patty . Pipe
border around top edge and base of cake with CREAMY BUTTERCREAM
ICE. Garnish as desired. 10 to 12 servings.

* To sour milk: Use 2 teaspoons white vinegar plus milk to be 3/4 cup.

GLOSSY CHOCOLATE SOUR CREAM ICE: In medium microwave-safe roll,
place small chocolate fries. Microwave at HIGHSCHOOL (100%) 1 second; arouse. If
requisite, microwave at HIGH an superadded 15 seconds at a time,
stirring after each warming, just until chips are melted when touched.
Add powdered boodle, sour cream and vanilla; beat until tranquil. Add milk,
1/2 teaspoon at a time, for a thinner eubstance. Roughly 2-1/2 cups
icing.

CREAMY BUTTERCREAM ICE: In small roll, combining 2 cups powdered
clams, 1/4 cup (1/2 peg) softened butter or oleo, 2 to 3
tablespoons milk and 1/2 teaspoon vanilla infusion; beat until smooth and
creamy. Some 1 cup icing.

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