RED VELVET TORTE WITH WHITE TRUFFLE FROSTING

Red Velvet Torte with White Truffle Frosting image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ 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 Betty Crocker™ Rich & Creamy vanilla frosting (from two containers)

Steps:

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.
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.
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.

Nutrition Facts : Calories 480, Carbohydrate 57 g, Cholesterol 55 mg, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 51 g, TransFat 3 1/2 g