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MY TRUE LOVE VALENTINE CAKE
1/2 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 cups sugar 1/4 cup heavy whipping cream 1 can (21 ounces) cherry pie filling, divided
In a large mixing 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 degrees 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 mixing 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.
Recipe is compliments of Beverly Coyde of Gasport, New York and Taste of Home magazine.
If you've enjoyed this recipe, please take a moment to email me back. Also if you have a favorite recipe you would like to share, I will be happy to publish it for our other readers. Simply email your recipe with your name, city and state and send it to: bricabrac@isotechnetworks.net.
Carol Miller Bric-A-Brac Korner
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