I bake this scrumptious, fruit-topped layer cake every February 14 for my husband’s birthday. The heart shape is really pretty for Valentine’s Day.
—AMY FREITAG STANFORD, IL
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 14 SERVINGS
1package red velvet cake mix (regular size)
1carton (6 ounces) raspberry yogurt
1/3cup confectioners’ sugar
1carton (12 ounces) frozen whipped topping, thawed
1cup raspberry pie filling
1. Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans.
2. Bake at 350° for 30-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
3. 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 the layers three times. Spread the pie filling over the top to within 1 in. of edges. Store in the refrigerator.