Heart minicake pan
2 lg. eggs
1 c. sugar
1/2 c. butter
2 oz. unsweetened chocolate
3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 325 degrees. Grease Wilton Heart Minicake pan with solid vegetable shortening or spray with vegetable spray. In a medium mixing bowl beat eggs; blend in sugar. Melt butter and chocolate in heavy saucepan over low heat or in micro-proof container at half power. Stir, add to egg and sugar; blend. Add remaining ingredients and stir (do not beat) until well mixed. Pour batter into prepared pan and bake 15 to 20 minutes or until toothpick comes out clean; do not overbake. Cool pan 10 minutes on a rack, loosen hearts at edge and turn out on rack to cool.

CONFECTIONERS SUGAR GLAZE:

1 1/4 c. confectioners sugar
3 tbsp. milk

Stir milk into sugar until smooth. Place cake on rack. Pour glaze over cake. Great to drizzle on dessert cakes, muffins and cookies.