2 Reviews

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, I 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.

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Donna Matthews February 15, 2005

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!

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Angie in St. Charles February 16, 2005
Heart Shaped Chocolate & Cherries & Cream Cake