MY TRUE LOVE CAKE

My True Love Cake image

"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."

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 16

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

Steps:

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 in 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.

Nutrition Facts : Calories 557 calories, Fat 26g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 271mg sodium, Carbohydrate 76g carbohydrate (56g sugars, Fiber 1g fiber), Protein 6g protein.