Red Velvet Dream Torte Food

RED VELVET CREAM TORTE

Red Velvet Cream Torte image

Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 11

Ingredients

2 boxes (15.25 oz each) Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix boxes
6 tablespoons unsweetened baking cocoa
2 bottles (1 oz each) red food color
2 cups whipping cream
2 packages (8 oz each) cream cheese, softened
3 1/2 to 4 cups powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
Fresh raspberries
Rosemary sprigs

Steps:

Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.

Nutrition Facts : Calories 370, Carbohydrate 84 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 520 mg

RED VELVET TORTE

Red Velvet Torte image

Make an amazing dessert with our Red Velvet Torte recipe. Melted chocolate, rich cream cheese and crunchy pecans make our Red Velvet Torte unforgettable.

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield 16 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Unsweetened Chocolate, melted
1 Tbsp. red food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/4 cup chopped pecans

Steps:

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending melted chocolate and food coloring into cake batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
Cut each cake horizontally in half. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Sprinkle with nuts.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g