Red Velvet Torte with White Truffle Frosting
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Updated May 24, 2022
Need a special dessert? Layers of chocolate bliss frosted with indulgent yet easy truffle frosting take the cake!
Red Velvet Torte with White Truffle Frosting
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- Prep Time 20 min
- Total 2 hr 45 min
- Servings 12
- Ingredients 8
Ingredients
Cake
- 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
Frosting
- 1 1/2 cups white vanilla baking chips
- 2 1/4 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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