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My True Love Cake

"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."

12 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

Directions

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
near the center comes out clean. Cool for 10 minutes before removing

2 of 2

My True Love Cake (continued)

Directions (continued)

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. Yield: 12
servings.

Nutrition Facts: 1 serving (1 slice) equals 557 calories, 26 g fat (12 g saturated fat), 84 mg cholesterol, 271 mg sodium, 76 g carbohydrate, 1 g fiber, 6 g protein.