1 box Duncan Hines Red Velvet Cake

Ganache Filling:

8 oz semi sweet chocolate chips
3/4 cup half and half
3 tbsp. butter

Mock Whipped Cream Frosting:

1/2 cup softened butter
1/2 cup vegetable shortening
1 cup gran sugar (divided in half)
4 tbsp. rounded, flour
scant 2/3 cup milk
1 tsp. vanilla

Bake cake according to package directions in a heart shaped or 9 inch round pans. Cool for 10 minutes on wire rack and remove from pans.

When completely cool, level the rounded top of one of the layers with long sharp knife. This allows the top layer to sit more securely. For Ganache, in a double boiler heat half and half, but do not boil.

Stir in chips, remove from heat and add butter one tablespoon at a time, stir until completely melted. Remove bowl from water and let cool. Use ganache as center filling for a nice thick layer of chocolate.

Frosting:

This requires lots of whipping so a free standing mixer works best.

Whip butter and shortening until very fluffy. With the sugar in two small bowls, stir flour into one. At low speed add mixture, then the rest of the sugar very gradually (a few tablespoons at a time) and beat thoroughly. Scrap down the mixture from the edges of the bowl with a spatula.

Add vanilla to the milk and at low speed, add the milk in the same way, low speed until the milk disperses, then whip at higher speed before adding next couple of tablespoons.

Once all ingredients have been added, whip at high speed for five minutes until very fluffy.

Generously coat assembled top and sides of cake. Beautiful and oh so delicious!

Submitted by: Carol Clayton