Red Velvet Dream Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box Duncan Hines Moist Deluxe Red Velvet Cake Mix*
• 1 (6 ounce) package milk chocolate chips, melted
• 1 (8 ounce) container frozen nondairy whipped topping, thawed
• 1 can Duncan Hines Creamy Home-Style Cream Cheese Frosting
• Chocolate shavings** (optional)

Instructions

1. Heat oven to 350 degrees F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans.
2. For chocolate hearts garnish, pour melted chocolate chips into heart-shaped molds or spread melted chocolate to 1/8-inch thickness on wax paper-lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set and lose its shine.
3. Refrigerate until firm.
4. Push heart shapes out of molds and refrigerate.
5. 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, leaving top of cake plain.
6. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see below) if desired. Refrigerate until ready to serve.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** How to make chocolate shavings: Start with a large block or bar of good quality chocolate. (White and milk chocolate are softest and curl most easily.) Hold the chocolate with a paper towel and using a vegetable peeler shave the narrowest side of the block. The chocolate will curl best if the room or the bar is slightly warm. Keep refrigerated in a covered container until needed.