Ingredients
-
-
1/2
-
2
-
2
-
1
-
2
-
3
-
1 1/2
-
1
-
1/2
-
1
-
1/2
-
-
16
-
2/3
Directions
Heart Shaped Chocolate & Cherries & Cream Cake, Every year I pick a cake to make for Valentine’s Day, this one is from Taste Of Home and is beautiful Cake is baked in two 9 inch heart shaped pans, I found them in regular pans and disposable tin pans My cake took longer to cook about 30 minutes Also this is a very sweet cake used two cans of cherry pie filling (not all of both) and for the topping on top I tried to just get the cherries with just a little of the juice , I made this cake for my husband for Valentine’s Day It was easy, turned out beautiful and was decadent! I didn’t have 2 heart pans so I made mine with round pans I then used a large heart cookie cutter to make a heart in the middle and filled in with cherry filling Be sure to have more cherries than filling But it was still pretty I did forget to put the icing in the refrigerator for 10 minutes but it turned out just fine The cake was dense and richer than anticipated (but good!) I also used a can of dark cherry pie filling which has a richer flavor than regular cherry pie filling It just made the cake more decadent We loved it around here and I will definitely make again For the impact of presentation and taste, this recipe was super easy Thank you for posting!, This cake was both beautiful and delicious I was not able to find the heart-shaped pans, so used round ones For the cherries on the top, I had a large heart-shaped cookie cutter which I inserted in the cake, filled with the cherry pie filling, then carefully lifted out the cookie cutter It worked fairly well, but would have been better if I had taken more care to get more cherries and less filling The only other variation I made was to the cakes themselves After the layers had cooled, used a toothpick to make a lot of little holes, then sprinkled the layers with a few tablespoons of Kirschwasser (a cherry brandy) The flavor change was probably quite subtle, but it made the cake very moist and rich Definately a keeper
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In Large Bowl, Cream Butter and Sugar. |
|
2
Done
|
Add Eggs One at a Time, Beating Well After Each One. |
|
3
Done
|
Beat in Vanilla. |
|
4
Done
|
Combine the Flour, Cocoa and Baking Soda. |
|
5
Done
|
Add to Creamed Mixture Alternately With Buttermilk. |
|
6
Done
|
Then Beat in Water and Oil Until Smooth. |
|
7
Done
|
Pour Into Two Greased and Floured 9 Inch Heart Shaped Baking Pans. |
|
8
Done
|
You Can Also Line the Pans With Parchment Paper and Grease and Flour That as Well. |
|
9
Done
|
Bake at 350 For 20-25 Minutes or Until Cake Tester Inserted Near Center of Cakes Comes Out Clean. |
|
10
Done
|
Cool For 10 Minutes Before Removing from Pans to Wire Racks to Cool Completely. |
|
11
Done
|
in a Mixing Bowl, Beat Cream Cheese and Sugar Until Fluffy. |
|
12
Done
|
Beat in Cream and Extract. |
|
13
Done
|
Place One Cake on Serving Dish; Spread With Half of Cream Cheese Mixture. |
|
14
Done
|
Refrigerate For 10 Minutes. |
|
15
Done
|
Top With 1 Cup Pie Filling and Second Cake; Spread With Remaining Cream Cheese Mixture. |
