Valentine's Day Recipes
Red Velvet Dream Cake
Yield: 12 servings
Ingredients
- 1 (18.25 ounce) box Duncan Hines Moist Deluxe Red Velvet Cake Mix*
- 1 (6 ounce) package milk chocolate chips, melted
- 1 (8 ounce) container frozen nondairy whipped topping, thawed
- 1 can Duncan Hines Creamy Home-Style Cream Cheese Frosting
- Chocolate shavings** (optional)
Instructions
- Heat oven to 350 degrees 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 to 1/8-inch thickness on wax paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine.
- Refrigerate until firm.
- Push heart shapes out of molds and refrigerate.
- 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 of cake plain.
- Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** How to make chocolate shavings: Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.