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Cupid's Chocolate Cake

 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


  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 eggs
  • 2-1/2 teaspoons McCormick® Pure 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


  • 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.

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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.
Nutritional 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.