Layers of rich Duncan Hines Red Velvet Cake smothered with decadent cream cheese frosting. Top a Red Velvet Dream Torte with chocolate hearts for an added, loving touch.
- 1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake Mix
- 1 (6 oz) pkg milk chocolate chips
- 1 (8 oz) container frozen non-dairy whipped topping, thawed
- 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting
- chocolate shavings
- Preheat oven to 350 F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
- For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. Refrigerate until firm. Push heart shapes out and set aside.
- To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers making sure to place bottoms of each layer together. Leaving top plain.
- Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see Tip below) if desired. Refrigerate until ready to serve.
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jlsokh (1 discussion) on Jun 23, 2010 at 06:11 PM
Why doesn't the picture on the recipe follow the recipe? In the picture, there's now frosting on the sides. SO - did they MIX the cool whip topping AND the frosting and put it between the layers???
Comment by: whitney2libby (no discussions) on Feb 26, 2011 at 10:41 AM
it says to put a third of the whipped topping on the layers which would leave none for the top. so taking that into consideration you need to put the cream cheese on the outside or just the top of the cake. but you could just put more whipped topping.
