Red Velvet Torte with White Truffle Frosting

Red Velvet Torte with White Truffle Frosting

Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!

Prep Time

20

Minutes

Total Time

2:45

Hrs:Mins

Makes

12

servings

Cake
1
box Betty Crocker® SuperMoist® 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
Frosting
1 1/2
cups white vanilla baking chips
2 1/4
cups Betty Crocker® Rich & Creamy vanilla frosting (from two containers)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 8-inch round cake pans, or spray with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pans.
  2. Bake and cool as directed on box for 8-inch rounds. Refrigerate layers about 45 minutes for easier handling. Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer.
  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 bottom, cut side up, on serving plate; spread with about 3/4 cup of the frosting. Repeat with second and third cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 240),
  • Total Fat 27g
    • (Saturated Fat 11g,
    • Trans Fat 3 1/2g),
  • Cholesterol 55mg;
  • Sodium 220mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 0g,
    • Sugars 51g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.