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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Red Raspberry Velvet Cake is rated 4.4 out of 5 by 24.
Rated 5 out of 5 by 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 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 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
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