A red velvet torte layered with whipped topping, finished in cream cheese frosting and chocolate hearts.
Method
- 1
Prepare, bake and cool the cake per the box directions in two 8-inch round pans.
- 2
For the chocolate hearts, pour melted chocolate into heart molds, or spread it 1/8-inch thick on wax paper and cut hearts once it starts to set. Chill until firm.
- 3
Split each cake layer in half. Stack the layers with whipped topping between each, bottoms together, leaving the top plain.
- 4
Frost the sides and top with cream cheese frosting; garnish with the chocolate hearts and chocolate shavings. Refrigerate until serving. Serves 12.
