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White Chocolate Raspberry Torte

Cook Time: 15 minutes

Servings: 2 cakes

As if red velvet cake wasn’t decadent enough, this delicious torte is topped with a white chocolate raspberry frosting.

Ingredients

  1 pkg Duncan Hines® Red Velvet Cake Mix

  3 eggs

  1 cup water

  1/3 cup vegetable oil

  1 cup Duncan Hines® Comstock® Raspberry Pie Filling

  1 can Duncan Hines® Frosting Creations™ Frosting Starter

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

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Directions

Preheat oven to 350°F. Grease and flour two 8" round cake pans. Prepare cake batter as directed on package. Pour cake batter into prepared pans and bake 25 to 35 minutes or until toothpick inserted into cake comes out clean.

Let cakes cool completely and turn out of pans. 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 you just created. Mix well. Transfer remaining White Chocolate Raspberry frosting to a piping bag with an open star tip.

Divide Raspberry Comstock® /White Chocolate Raspberry Frosting mixture and spread half on top of each torte, stopping ½ inch from the edge of the cakes. Pipe a circle of the White Chocolate Raspberry frosting around edge of each cake. Chill for 20 minutes and serve.

Tip: Create two cakes with this recipe or stack the two layers using the same design.