2 medium eggs.
2 cups of flour.
1 cup of buttermilk.
1 ½ cups of sugar.
½ cup of butter.
2 tablespoons of cocoa.
2 tablespoons of hot coffee.
1 teaspoon of red food coloring.
1 teaspoon of baking soda.
1 teaspoon of salt.
Frosting.

Preparation Instructions:

Preheat your oven to 325°F (160°C).

Cream the butter; then add the sugar, beating thoroughly.

Add the eggs and beat well.

Combine the coffee, cocoa and red food colouring; then to creamed mixture and beat.

Dissolve the baking soda in the buttermilk, stirring thoroughly.

Combine the flour and the salt; then add to creamed mixture alternately with the buttermilk mixture.

Pour the batter into 2 greased and floured eight-inch round cake pans.

Bake for 35-40 minutes.

Allow to cool in pans for 15 minutes.

Remove from pans and allow to fully cool.

Spread frosting between layers and on top of cake.

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Cream butter and sugar, then add eggs, milk and vanilla – mix well. In a separate bowl sift flour, baking powder and salt.

Add dry ingredients to the butter mixture, beat until blended. Chill one hour.

Roll onto floured surface and cut into heart shapes with cookie cutter.

Bake on greased pan at 180C/350F for 10-12 minutes.

Top with glossy pink frosting: 1 cup powdered sugar, 1 T.warm water and a few drops of red coloring (add more water to thin if necessary).

Makes about 50.

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