(photos-Pinterest & google+)

••••RED VELVET HEART TORTE••••

*Valentine Collection*

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)

••••RED VELVET CUPCAKES••••

(Source: Pinterest & google+ photo)

••••FOOD TIP••••

*For a juicer hamburger, add a little cold water to the beef before grilling.

(Source: America's Most Wanted Recipes & google+ photo)

••••FOOD TIP••••

*A roast with a bone in will cook faster than a boneless roast. The bone carries the heat to the inside more quickly.

(Source: America's Most Wanted Recipes & google+ photo)

••••FOOD TIPS••••

*When cooking vegetables that grow above above ground, the rule of thumb is to boil them without a cover.

*Never soak vegetables after slicing them; they will lose much of their nutritional value.

(Source: America's Most Wanted Recipes & google+ photo)

••••MORE VALENTINE RECIPES••••

(photo-google+)