Ingredients
-
1
-
2 1/2
-
4
-
2 1/2
-
2 3/4
-
1
-
2
-
1/2
-
1/2
-
2
-
1
-
1/4
-
4
-
-
Directions
Cupid’s Chocolate Cake, I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan I made this for my husband birthday when we were first married I think he was trying to pull a fast one on me I found out later that his mom always refused to make Chocolate cake with white icing I have attempted this feat twice in our 7 years of marriage – you think I would have learned! Anyways, despite MY cakes end appearance, it tasted wonderful!, Soooooo Yummy! Buddha decided to half the recipe and make 6 jumbo cupcakes When I explained that this was for the Photo Tag Game, and it was supposed to be a whole cake, he said ‘No problem’ and turned each one into a layer cake using cream cheese icing This explains the photo These truly are cupid’s cakes because only for love would someone go thru all that trouble to fix their err 😉 That said, he said they were simple to make, and we both felt the taste is extremely moist and very flavorful A definite keeper and a must try recipe 🙂
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Steps
|
1
Done
|
Cream Butter and Sugar. Add Eggs, One a Time, Beating Well After Each One. Beat on High Speed Until Light and Fluffy. Stir in 1 1/2 Tsp Vanilla. |
|
2
Done
|
Combine Dry Ingredients and Add to Egg Mixture, Alternating With Water. Pour Into 3 Greased and Floured 9" Round Pans. Bake at 350 Degrees For 25-30 Minutes (or Until Toothpick Comes Out Clean). |
|
3
Done
|
Cool For 10 Minutes Before Removing from Pans to Wire Racks. |
|
4
Done
|
For Filling, Beat Cream Until Stiff Peaks Form. Beat in Icing Sugar and Remaining Vanilla. |
|
5
Done
|
Place Bottom Cake Layer on Serving Plate. Spread With Half the Filling. Repeat. Place Top Layer on Cake. Frost Top and Sides of Cake With Buttercream Icing. Enjoy! |
