- 1 (18.25 ounce) box Duncan Hines® Red Velvet Premium Cake Mix
- 3 eggs
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 1 cup raspberry pie filling
- 1 (16 ounce) can Duncan Hines® Frosting Creations™ Frosting Starter
- 1 (3 gram) packet Duncan Hines® Frosting Creations™ White Chocolatey Raspberry Flavour Mix
- Preheat oven to 350 degrees 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(R) Frosting Creations(TM) White Chocolatey Raspberry Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
- In a small bowl, combine 1 cup of Raspberry Pie Filling with 1 cup of the White Chocolatey Raspberry frosting you just created. Mix well.
- Transfer remaining White Chocolatey Raspberry frosting to a piping bag with an open star tip.
- Divide Raspberry / White Chocolatey Raspberry Frosting mixture and spread half on top of each torte, stopping 1/2 inch from the edge of the cakes.
- Pipe a circle of the White Chocolatey Raspberry frosting around edge of each cake.
- Chill for 20 minutes and serve.