Ingredients
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1/2 cup butter, softened no substitutions
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2 cups sugar
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1 teaspoon pure vanilla extract
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2 cups flour
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3 tablespoons baking cocoa, plus
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1 1/2 teaspoons baking cocoa
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1 teaspoon baking soda
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1/2 cup buttermilk
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1 cup water
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1/2 cup vegetable oil
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16 ounces cream cheese, softened
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2/3 cup sugar
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1/4 cup heavy whipping cream
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2 eggs
Instructions
- In large bowl, cream butter and sugar.
- Add eggs one at a time, beating well after each one.
- Beat in vanilla.
- Combine the flour, cocoa and baking soda.
- Add to creamed mixture alternately with buttermilk.
- Then beat in water and oil until smooth.
- Pour into two greased and floured 9 inch heart shaped baking pans.
- You can also line the pans with parchment paper and grease and flour that as well.
- Bake at 350 for 20-25 minutes or until cake tester inserted near center of cakes 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 serving dish; 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 shape indentation in center of cake (can use a knife to trace a heart shape); fill with remaining pie filling.
- Refrigerate until serving.