My Truelove Cake

Photo by Janet S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/2

    cup butter, softened

  • 2

    cups sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 3

    tablespoons plus 1-1/2 teaspoons baking cocoa

  • 1

    teaspoon baking soda

  • 1/2

    cup buttermilk

  • 1

    cup water

  • 1/2

    cup vegetable oil

  • FILLING:

  • 2

    packages (8 ounces each) cream cheese, softened

  • 2/3

    cup sugar

  • 1/4

    cup heavy whipping cream

  • 1/4

    teaspoon almond extract

  • 1

    can (21 ounces) cherry pie filling, divided

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.

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