"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."
- 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
- 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 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 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.
Originally published as My Truelove Cake in Taste of Home February/March 2005, p68
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