My True Love Cake

Name: My True Love Cake
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; 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

15 ingredients

3 steps

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
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

1

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.
2

Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

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.