https://www.wilton.com/red-raspberry-velvet-cake/WLPROJ-5012.html
Red Raspberry Velvet Cake
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.
Makes:
8-10 servings.
Skill Level:
None
Additional Information
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.
Ingredients
Products
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))
Tools
Red Raspberry Velvet Cake is rated
out of
5 by
24.
Rated 5 out of
5
by
zebraloveer from
I made it was so fun and really nice at the end of all of it
Date published: 2013-05-28
Rated 3 out of
5
by
sherrileyton from
I made the chocolate ganache and it was wonderful. The cake cuts easier having been in the refrigerator. The red velvet was good, but the chocolate was better. The heart is better defined with a thicker cake like pound cake. The yellow cake is a little too airy and the design is kind of lost. Not exactly like the picture
Date published: 2013-03-07
Rated 3 out of
5
by
msaenzpe from
The problem I found was that this particular recipe did not work well with this pan as it fell apart very easily. I tried it twice and the same result. Even tried the chocolate ice cream cake recipe in the box and the same result. But, when I tried it with the regular 1/2 lb recipe, I had zero issues... so I am sticking with the regular cake batter for this one.
Date published: 2013-01-27