Red Velvet Heart Torte
I bake this scrumptious, fruit-topped layer cake every February 14 for my husband's birthday. The heart shape is really pretty for Valentine's Day, plus it's easier to make than it looks.—Amy Freitag, Stanford, Illinois14 ServingsPrep: 25 min. Bake: 30 min. + cooling
Ingredients
- 1 package (18-1/4 ounces) red velvet cake mix
- 1 carton (6 ounces) raspberry yogurt
- 1/3 cup confectioners' sugar
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 cup raspberry pie filling
Directions
- Prepare cake batter according to package directions. Pour into two
- greased and floured 9-in. heart-shaped baking pans. Bake at 350°
- for 30-33 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.
- In a large bowl, combine yogurt and confectioners' sugar; fold in
- whipped topping. Cut each cake horizontally into two layers. Place
- bottom layer on a serving plate; top with a fourth of the yogurt
- mixture. Repeat layers three times. Spread pie filling over the top
- to within 1 in. of edges. Cover and refrigerate until serving.
- Yield: 14 servings.