Cupid's Chocolate Cake

By shelliec

Nutrition Facts: 1 serving (1 piece) equals 792 calories, 35 g fat (16 g saturated fat), 119 mg cholesterol, 596 mg sodium, 113 g carbohydrate, 2 g fiber, 6 g protein.

*Chewy Texture

Ingredients

• cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 2-1/2 teaspoons Vanilla, divided
• 2-3/4 cups all-purpose flour
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups water
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 4 cups buttercream frosting of your choice

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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.

For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.