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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Like my mother and grandmother, I have special recipe for every occasion, notes Beverly Coyde of Gasport, New York. For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat. Ingredients:
1/2 cup butter, softened |
2 cups sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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:
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 near 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. Yield: 12 servings.
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