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in large dowI, with electric - mixer, cream sugar, butter and va-1* nilla until light and fluffy. Beat in" eggs and cocoa mixture.
3. On waxed paper, sift together '1 flour, baking soda and salt. Add to 1 mixture in large bowl, alternately'1 with buttermilk, and beat on low speed until just combined. Spoon?* into prepared pans.
4. Bake 30 to 35 minutes or until v center springs back when lightly 3 pressed with fingertip. Cool in pans 10 minutes; turn out onto wire racks and cool completely.
5. Prepare Chocolate Buttercream Frosting. Place square layer .0 on a large tray or board with one B comer pointing to the front. This is-,% the point of the heart. Cut round^ layer in half. Place one half along each of the two adjacent sides oppo- ^ site the point to make the top of the i f heart. , )
6. Spread cake with chocolate frosting, swirling to cover the areas where the cakes join. Makes 10 serving8- ing8Chocolate
Buttercream Frosting:
In medium-size bowl, with electrie mixer, beat together 2-2/3 cups ,.j unsifted confectioners’ sugar, 1/2 cup unsweetened cocoa powder, 1/3 cup ^ butter or margarine, softened, 1/3 vi cup milk and 2 teaspoons vanilla extract until smooth and fluffy. Use to frost Heavenly Heart Cake.
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