Cupid’S Chocolate Cake

• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 eggs
• 2-1/2 teaspoons vanilla extract, divided
• 2-3/4 cups all-purpose flour
• 1 cup baking cocoa
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups water
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 4 cups buttercream frosting of your choice

1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in 1-1/2 teaspoons vanilla. Combine dry ingredients; gradually add to creamed mixture alternately with water, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For filling, in a large bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
4. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store in the refrigerator.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, baking powder, salt, water, heavy whipping cream, confectioners, buttercream frosting

Taken from www.tasteofhome.com/recipes/cupid-s-chocolate-cake/ (may not work)