Red Velvet Torte with White Truffle Frosting Recipe
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Category: |
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Ingredients: |
Ingredients: Cake
1 box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
1 tablespoon baking cocoa
Frosting
1 1/2 cups white vanilla baking chips
2 1/4 cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers)
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Directions: |
Directions:1 - Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
2 - Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers.
3 - In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting. |
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Personal
Notes: |
Personal
Notes: Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife, or pull a piece of heavy sewing thread horizontally, back and forth, through the layer.
For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich & Creamy chocolate frosting instead of the vanilla frosting.
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