SERVINGS: 14
TIME: Prep: 25 min. Bake: 30 min. + cooling
Ingredients:
* 1 package (18-1/4 ounces) red velvet cake mix
* 1 carton (6 ounces) raspberry yogurt
* 1/3 cup confectioners’ sugar
* 1 carton (12 ounces) frozen Cool Whip® whipped topping, thawed
* 1 cup raspberry pie filling
Directions:
Prepare cake batter according to package directions. Pour into two greased and floured 9-in. heart-shaped baking pans. 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 pans to wire racks to cool completely.
In a large bowl, combine yogurt and confectioners’ sugar; fold in whipped topping. Split each cake into two horizontal layers. Place one bottom layer on a serving plate; top with a fourth of the yogurt mixture. Repeat layers three times. Spread pie filling over the top to within 1 in. of edges. Cover and refrigerate until serving. Yield: 14 servings. Editor’s Note: This recipe was tested with Duncan Hines red velvet cake mix.
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