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Red Raspberry Velvet Cake

Red Raspberry Velvet Cake
Average of 33 ratings: 4.3 stars

Difficulty Level: Somewhat Easy
Average of 19 reviews

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Our Heart Tasty-Fill pan bakes a cake you fill with a tunnel of love! The indentations are baked right into your cake layers so each wedge-shaped slice shows the heart-shaped design.

Ingredients:

  • 1 package (18.25 oz.) Red Velvet cake mix
  • 1 container (12 oz.) Frozen whipped topping (thawed)
  • 1 cup raspberry preserves
  • White chocolate shavings (optional)
  • fresh raspberries (optional)
  • vegetable pan spray

Makes:

8-10 servings.

Tools:

Instructions:

Step 1

Preheat oven to 350°F. Spray Tasty-Fill™ pans with vegetable pan spray.

Step 2

Prepare cake mix according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely.

Step 3

In medium bowl, fold together whipped topping and preserves. Spoon into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Chill cake while preparing icing.

Step 4

Ice cake and add white chocolate shavings and raspberries as desired. Chill until ready to serve.