Teena Petrus, our local Taste of Home Field Editor stopped by the studio to teach Charlotte how to make Red Velvet Torte, and she's decided to share her recipe with you as well!
1 package red velvet cake mix (regular size)
2-3/4 cups whole milk
1 cup all-purpose flour
3 egg yolks
1/4 cup butter, melted
3 teaspoons vanilla extract
5 packages (3 ounces each) cream cheese, softened
1-1/4 cups butter, softened
1/2 teaspoon salt
12 cups confectioners' sugar
5 teaspoons vanilla extract
- In a large bowl, combine the cake mix, milk, flour, eggs, egg yolks, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
- For frosting, in a large bowl, beat the cream cheese, butter and salt until fluffy. Add confectioners' sugar and vanilla; beat until smooth.
- To assemble two crepe cakes, place one crepe on each of two cake plates. Spread each with one rounded tablespoon frosting to within 1/2 in. of edges. Repeat layers until all crepes are used. Spread remaining frosting over tops and sides of crepe cakes. Garnish with blueberries.