I would love to give you all this cake recipe. We have enjoyed this for 4 years now. I make one or two every February.
My TrueLove Cake
1/2 cup butter, softened 2 cups sugar 2 eggs 1 teaspoon vanilla extract 2 cups 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
In a large mixing 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 mixing bowl, beat cream cheese and add 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.
Prep: 30 min. and bake 20 min. plus cooling.
I hope you enjoy this cake. Happy February! This recipe came from Taste of Home magazine.