---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 10 servings
     3/4 c  HERSHEY'S Cocoa
     2/3 c  Boiling water
     3/4 c  Butter or margarine
            - softened
       2 c  Sugar
       1 ts Vanilla extract
       2    Eggs
       2 c  Cake flour; OR...
   1 3/4 c  -All-purpose flour
   1 1/4 ts Baking soda
     1/4 ts Salt
     3/4 c  Buttermilk or sour milk*
 -------------------------GLOSSY CHOCOLATE FROSTING-------------------------
            -(Semi-Sweet Chocolate)
       2 c  Powdered sugar
     3/4 c  Dairy sour cream
       1 ts Vanilla extract
 ------------------------CREAMY BUTTERCREAM FROSTING------------------------
       2 c  Powdered sugar
     1/4 c  Butter or margarine
            - softened
       2 tb -to...
       3 tb Milk
     1/2 ts Vanilla extract
   1. Heat oven to 350 F. Grease and flour 2 heart-shaped pans or 2 9-inch
   round baking pans.
   2. 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.
   3. Stir together flour, baking soda and salt; add alternately with
   buttermilk to butter mixture.
   4. 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.
   5. Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING; frost cake . Pipe
   border around top edge and base of cake with CREAMY BUTTERCREAM
   FROSTING. Garnish as desired. 10 to 12 servings.
   * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.
   GLOSSY CHOCOLATE SOUR CREAM 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 a thinner consistency. About 2-1/2 cups
   CREAMY BUTTERCREAM FROSTING: 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; beat until smooth and
   creamy. About 1 cup frosting.
   Hershey’s is a registered trademark of Hershey Foods Corporation.
   Recipe may be reprinted courtesy of the Hershey Kitchens.