Heart Shaped Chocolate & Cherries & Cream Cake

Recipe by Pumpkie
READY IN: 45mins




  • 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.