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Cupid's Chocolate Cake

I'm pleased to share the recipe for the very best chocolate cake I have ever tasted. I prepare this treat every year on Valentine's Day. It's rich, delectable and absolutely irresistible. -Shelaine Duncan, North Powder, Oregon

12-14 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2-1/2 teaspoons vanilla extract, 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

Directions

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.

2 of 2

Cupid's Chocolate Cake (continued)

Directions (continued)

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. Yield:
12-14 servings.

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.