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Red Velvet Torte with White Truffle Frosting
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Prep Time:
20 minutes
Total Time:
2 hours 45 minutes
Decadent chocolate layer cake topped with creamy truffle frosting for a special treat.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 bottle (1 oz) red food color
  • 1 to 2 tablespoons unsweetened baking cocoa
  • 1 1/2 cups white vanilla baking chips
  • 2 1/4 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans or use baking spray with flour. In a large bowl, mix cake ingredients with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes. Divide the batter evenly between the pans.
  • Follow box instructions for baking and cooling 8-inch rounds. Refrigerate layers for 45 minutes to make them easier to work with. Trim the rounded top off one layer, then slice each cake layer in half horizontally to create 4 layers. Set aside the untrimmed top layer for later use.
  • Microwave the baking chips in a medium microwavable bowl, uncovered, on Medium (50%) for 4 to 5 minutes, stirring halfway through until smooth. Let it cool for 5 minutes. Mix in the frosting until well combined. Place one cake layer, cut side up, on a serving plate and spread about 3/4 cup of frosting. Repeat with the next two cake layers. Place the last cake layer, cut side down, and frost with remaining frosting. Store the cake loosely covered.

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