My True Love Cake

• 1/2 cup butter, softened
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 tablespoons plus 1-1/2 teaspoons baking cocoa
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1 cup water
• 1/2 cup vegetable oil
• 2 packages (8 ounces each) cream cheese, softened
• 2/3 cup sugar
• 1/4 cup heavy whipping cream
• 1/4 teaspoon almond extract
• 1 can (21 ounces) cherry pie filling, divided

1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
2. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350u0b0 for 20-25 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. In a bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; 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-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving.

butter, sugar, eggs, vanilla, flour, baking cocoa, baking soda, buttermilk, water, vegetable oil, cream cheese, sugar, heavy whipping cream, almond extract, cherry pie filling

Taken from www.tasteofhome.com/recipes/my-true-love-cake/ (may not work)