Red Raspberry Velvet Cake Zoom

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

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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.

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Red Velvet cake mix

1 package (18.25 oz.) Red Velvet cake mix

Frozen whipped topping

1 container (12 oz.) Frozen whipped topping ((thawed))

raspberry preserves

1 cup raspberry preserves

White chocolate shavings

White chocolate shavings ((optional))

fresh raspberries

fresh raspberries ((optional))

vegetable pan spray

vegetable pan spray




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