Ingredients
3/4 cup all-purpose flour1/4 cup sugar1/4 cup packed brown sugar3 tablespoons baking cocoa1/2 teaspoon baking soda1/8 teaspoon salt1/2 cup water3 tablespoons vegetable oil1/2 teaspoon white vinegar1/2 teaspoon vanilla extractFROSTING:1-1/3 cups confectioners’ sugar2 tablespoons baking cocoa2 to 3 tablespoons whole milk2 tablespoons butter, melted1/4 teaspoon vanilla extractDecorating icing and confetti candies
Preparation
In a bowl, combine the first six ingredients. Add the water, oil, vinegar and vanilla. Coat an 8-in. square baking dish with cooking spray and dust with flour; add butter.
Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat the confectioners’ sugar, cocoa, milk, butter and vanilla until smooth; set aside. Transfer cake to a work surface. Using a 3- to 3-1/2-in. heart-shaped cookie cutter, gently cut out four heart-shaped cakes (set cake scraps aside for another use).
Place one heart on a serving plate; spread with some frosting. Top with a second cake; frost top and sides. Repeat with remaining cakes and frosting. Decorate with icing and candies.
