• Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons (3/4 stick) butter, softened
  • 2/3 cup firmly-packed brown sugar
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 2/3 cup buttermilk
  • 1/2 cup peanut butter, chocolate fudge ice cream topping or cherry pie filling
  • 2 containers (14 ounces each) Chocolate or Vanilla Icing Glaze (optional)
  • Jumbo hearts sprinkles (optional)
  1. Instructions
  2. Preheat oven to 350°F. Prepare 24 cavity bite-sized heart dessert shell pan with Cake Release pan coating.
  3. In large bowl, combine flour, cocoa, baking powder, baking soda and salt.
  4. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla extract; beat until well combined. Alternately add flour mixture and buttermilk in three additions, beating until just combined. Spoon one tablespoon batter into each pan cavity.
  5. Bake 9-11 minutes or until tops of cakes spring back when touched. Cool in pan 10 minutes. Cool completely on cooling grid.
  6. To decorate, place cakes on cooling grid with cookie pan below. Pipe 1/2 teaspoon peanut butter, chocolate fudge or cherry pie filling into shell; fill only to top of cavity. If desired, warm glaze according to package instructions; carefully pour over shell and tap pan to smooth. If desired, add jumbo hearts sprinkles.