Classic Red Velvet Heart Cakes

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon salt
• 1-1/2 teaspoons baking soda
• 1 tablespoon vinegar
• 1 can (16 ounces) vanilla frosting
• 1 cup miniature semisweet chocolate chips, optional

1. In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan.
2. Bake at 350u0b0 for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired.

butter, sugar, eggs, vanilla, buttermilk, red food coloring, flour, baking cocoa, salt, baking soda, vinegar, vanilla frosting, chocolate chips

Taken from www.tasteofhome.com/recipes/classic-red-velvet-heart-cakes/ (may not work)