Cupids chocolate cake I’m pleased to share the recipe for the very best chocolate cake I have ever tasted. I prepare this treat every year on Valentine’s Day. It’s rich, delectable and absolutely irresistible. From Shelaine Duncan of North Powder Oregon.

Ingredients 

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

Method 

In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.

Beat on high speed until light and fluffy. Stir in 1-1/2 teaspoons vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a large mixing bowl, beat cream until stiff peaks form. Beat in confectioners’ sugar and remaining vanilla.

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. Yield: 12-14 servings.