Ingredients
1 package red velvet cake mix (regular size)1 carton (6 ounces) raspberry yogurt1/3 cup confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawed1 cup raspberry pie filling
Preparation
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 in 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. Cut each cake horizontally into two layers. Place 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.
