Ingredients
1 cup butter, softened1-1/4 cups sugar3/4 cup packed brown sugar3 large eggs2 teaspoons vanilla extract2 cups all-purpose flour1 cup baking cocoa1-1/2 teaspoons baking soda1/2 teaspoon baking powder1/4 teaspoon salt1-1/2 cups buttermilkFILLING:1 package (8 ounces) cream cheese, softened6 tablespoons butter, softened1 teaspoon almond extract3 cups confectioners’ sugar1 tablespoon maraschino cherry juice2/3 cup finely chopped pecans2/3 cup chopped maraschino cherriesFROSTING:3 cups confectioners’ sugar1/2 cup baking cocoa1/2 cup butter, softened1/3 cup half-and-half cream1 teaspoon vanilla extractChocolate curls and maraschino cherry, optional
Preparation
Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer to two greased and floured 9-in. round baking pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the cream cheese, butter and extract until smooth. Add confectioners’ sugar and cherry juice; beat until smooth. Stir in pecans and cherries. In another bowl, combine the frosting ingredients; beat until smooth.
Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup filling. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with chocolate curls and a cherry if desired. Refrigerate until serving.
