Red Velvet Heart Torte Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.