Mon 26 Feb 2007
Ingredients:
-1 package (18 1/4 ounces) red velvet cake mix
-1 carton (6 ounces) raspberry yogurt
-1/3 cup confectioners’ sugar
-1 container (12 ounces) frozen whipped topping, thawed
-1 cup raspberry pie filling
1. Prepare cake batter according to package directions
2. Pour into two greased and floured 9-inch heart-shaped baking pans
3. Bake at 350 degrees F for 35 minutes or until toothpick inserted near center comes out clean
4. Cool for 10 minutes before removing from pans to wire racks to cool completely
5. In a large bowl, combine yogurt and confectioners’ sugar; fold in whipped topping
6. Split each cake into two horizontal layers
7. Place one bottom layer on a serving plate and top with a fourth of the yogurt mixture
8. Repeat layers three times
9. Spread pie filling over the top to within 1 inch of edges
10. Cover and refrigerate until serving
