Make an amazing dessert with our Red Velvet Torte recipe. Melted chocolate, rich cream cheese and crunchy pecans make our Red Velvet Torte unforgettable.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
2 oz. BAKER'S Unsweetened Chocolate, melted
1 Tbsp. red food coloring
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/4 cup chopped PLANTERS Pecans
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Let's Make It
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending melted chocolate and food coloring into cake batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
Cut each cake horizontally in half. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Sprinkle with nuts.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Easily Cut the Cakes in Half
After cake layers are baked and cooled, wrap tightly in plastic wrap or foil. Freeze at least 1 hour. Then unwrap and cut into layers as directed.
Look for the large bottle of red food coloring found in the store by the vanilla extract instead of the multipack. That way you won't be left with extra bottles of other colors you won't need.
How to Store
Store frosted cake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.