Red Velvet Heart Torte - Carolina Country

Red Velvet Heart Torte

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Red Velvet Heart Torte


  • 1 package (18¼ ounces) red velvet cake mix
  • 1 carton (6 ounces) raspberry yogurt
  • ⅓ cup confectioners’ sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 cup raspberry pie filling


  1. Prepare cake batter according to package directions. Pour into two greased and floured 9-inch heart-shaped baking pans. Bake at 350 degrees for 30–33 minutes or until a toothpick inserted near the centers comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  2. In a large bowl, combine yogurt and confectioners' sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times..

  3. Spread the raspberry pie filling over the top of the cake to within 1 inch of the edges. Cover and refrigerate until serving

Recipe courtesy of

Taste of Home magazine

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