Red Velvet Dream Cake
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
Preheat 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.
Makes 12 servings.
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.
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