White Chocolate Raspberry Tort

November 1, 2012 

White choc raspberry tort

1 pkg. Duncan Hines® Red Velvet Cake Mix

3 eggs

1 1/4 cups water

1⁄3 cup vegetable oil

1 cup Duncan Hines® Comstock® or Wilderness® Raspberry Pie Filling

1 can Duncan Hines® Frosting Creations™ Frosting Starter

1 packet Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix

1. Preheat oven to 350°F. Grease and flour two 8” round cake pans. Prepare cake batter as directed on package.

2. Pour into pans; bake 25 to 35 minutes or until toothpick inserted into cake comes out clean. Let cool.

3. Pour packet of Duncan Hines® Frosting Creations™ White Chocolate Raspberry Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. In a small bowl, combine 1 cup of Duncan Hines® Comstock® Raspberry Pie Filling with 1 cup of the White Chocolate Raspberry frosting and mix well.

4. Transfer remaining White Chocolate Raspberry frosting to a piping bag with an open star tip.

5. Divide Raspberry Pie Filling mixture and spread half on top of each torte, stopping 1⁄2 inch from the edge of the cakes.

6. Pipe a circle of the White Chocolate Raspberry frosting around edge of each cake.

7. Chill for 20 minutes and serve.

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