Red Velvet Hearts

1 1/4 c all-purpose flour
1 Tbsp unsweetened cocoa powder
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 c milk
2 tsp red food coloring
6 Tbsp softened butter
3/4 c superfine sugar
1 egg + 2 egg yolks
1 tsp vanilla extract

Icing:
8 oz cream cheese at room temperature
6 oz butter at room temperature
1 1/2 c confections' sugar
1/2 tsp vanilla extract
red and pink candy

Line an 8"x8" baking pan with parchment paper, coming part way up the sides of the tin. Preheat oven to 350 degrees.

Sift together flour, cocoa, baking powder, baking soda and salt.

Heat milk until lukewarm. Add food coloring and set aside.

Cream butter and sugar until fluffy. Beat together egg, yolks, and vanilla. Beat into butter. Mix in 1/3 of the flour, then half of the milk, 1/3 of the flour, the rest of the milk, and finally the remaining flour.

Spread batter evenly in pan. Bake 20-25 minutes, until cake is risen and a tester comes out clean. Let cake cool 30 minutes, then invert onto cooling rack and cool completely.

Icing: Beat cream cheese and butter together until smooth. Beat in remaining ingredients.

Turn cake right side up onto a cutting board. Cut out 4 hearts using a 4" cutter.

Split cakes in half horizontally. Spread 1/4 icing over the four bases and sandwich the hearts. Ice the tops and sides of cakes with remaining icing. Decorate with red and pink candies. Store in a cool place in airtight containers.

Makes 4 cakes.

NOTES
From Parents magazine.
Untried.