Red Velvet Heart Torte Recipes
CLASSIC RED VELVET HEART CAKES
For a perfect dessert recipe for any romance dinner, try these cakes. It will be very impressive to your guests and also tastes wonderful.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 433mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
RED VELVET CREAM TORTE
Prepare this decadent dessert easily by starting with Betty Crocker™ Super Moist™ white cake mix to make delicious layers of red velvet and cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pans.
- Bake 27 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. Refrigerate layers for ease of cutting, if desired.
- In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In another large bowl, beat cream cheese, powdered sugar, vanilla and salt with electric mixer on medium speed until blended. Fold in whipped cream.
- Trim rounded tops off 2 of the cakes. Cut each cake horizontally to make total of 6 layers. Reserve 1 layer with rounded top. On serving plate, place 1 cake layer bottom, cut side up; spread with about 1 cup of the frosting. Repeat with 4 more cake layers. Top with reserved cake layer, cut side down; frost with remaining frosting. Store loosely covered in refrigerator. Garnish with raspberries and rosemary sprigs.
Nutrition Facts : Calories 370, Carbohydrate 84 g, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 520 mg
RED VELVET HEART TORTE
I bake this scrumptious fruit-topped layer cake every Feb. 14 for my husband's birthday. The heart shape is really pretty for Valentine's Day. -Amy Freitag, Stanford, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving.
Nutrition Facts :
RED VELVET DREAM TORTE
Layers of rich Red Velvet Cake with decadent cream cheese frosting are topped with chocolate hearts for an added, loving touch.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
- For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. Refrigerate until firm. Push heart shapes out and set aside.
- To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers making sure to place bottoms of each layer together. Leave top plain.
- Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings, if desired. Refrigerate until ready to serve.
Nutrition Facts : Calories 539.2 calories, Carbohydrate 73 g, Cholesterol 51.3 mg, Fat 27.3 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 11.4 g, Sodium 383 mg, Sugar 12.1 g
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