Red Velvet Cake with White Truffle Frosting Need a special dessert? Layers of chocolate bliss frosted with indulgent yet
easy truffle frosting take the cake! Prep Time:20 min Start to Finish:2 hr Makes:12 servings Cake 1 box Betty Crocker® SuperMoist® German chocolate cake mix 1 1/4 cup water 1/2 cup vegetable oil 3 eggs 1 bottle (1 oz) red food color 1 tablespoon baking cocoa Frosting 1 1/2 cups white vanilla baking chips 2 1/4 cups Betty Crocker® Rich & Creamy vanilla frosting (from two 1-lb containers) 1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms only of two 8-inch round cake pans. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans. 2. Bake and cool as directed on box for 8-inch rounds. Slice each cake layer in half horizontally to make a total of 4 layers. 3. In medium microwavable bowl, microwave baking chips uncovered on Medium (50%) 4 to 5 minutes, stirring halfway through microwave time. Stir until smooth; cool 5 minutes. Stir in frosting until well blended. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup of the frosting. Repeat with second and third cake layers. Top with remaining cake layer, cut side down; frost with remaining frosting. How To Splitting cake layers is easy. Insert toothpicks around side of cake layer to mark middle point. Using toothpicks as a guide, cut through the layer with a long, thin, sharp knife, or pull a piece of heavy sewing thread horizontally, back and forth, through the layer. Variation For a double-chocolate cake, use semisweet chocolate chips instead of the white chips and Betty Crocker® Rich & Creamy chocolate frosting instead of the vanilla frosting. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
