Prep: 25 min. Bake: 30 min + cooling
•1 package (18-1/4 ounces) red velvet cake mix
•1 carton (6 ounces) raspberry yogurt
•1/3 cup confectioners' sugar
•1 carton (12 ounces) frozen whipped topping, thawed
•1 cup raspberry pie filling
1. Prepare cake batter according to package directions. Pour into two greased and floured 9-inch heart-shaped baking pans. Bake at 350 degrees for 30-33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
2. In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times.
3. Spread the raspberry pie filling over the top of the cake to within 1-in of the edges. Cover and refrigerate until serving.
YIELD: 14 servings
NOTE: This recipe was tested with Duncan Hines red velvet cake mix.
(Source: Taste of Home Annual Recipes-Amy Freitag, Stanford, Illinois & photo also)
No comments:
Post a Comment