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RED VELVET DREAM TORTE By Zachery Wilborn. RED VELVET DREAM TORTE  1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake MixDuncan Hines® Moist Deluxe® Red.

Published byJared Thornton Modified over 9 years ago

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Presentation on theme: "RED VELVET DREAM TORTE By Zachery Wilborn. RED VELVET DREAM TORTE  1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake MixDuncan Hines® Moist Deluxe® Red."— Presentation transcript:

1 RED VELVET DREAM TORTE By Zachery Wilborn

2 RED VELVET DREAM TORTE  1 pkg Duncan Hines® Moist Deluxe® Red Velvet Cake MixDuncan Hines® Moist Deluxe® Red Velvet Cake Mix  1 (6 oz) pkg milk chocolate chips  1 (8 oz) container frozen non-dairy whipped topping, thawed  1 tub Duncan Hines® Creamy Home-Style Cream Cheese FrostingDuncan Hines® Creamy Home-Style Cream Cheese Frosting  chocolate shavings

3 RECIPE DIRECTIONS 1. Preheat oven to 350 F. Prepare, bake and cool cake according to package directions for two 8-inch round baking pans. 2. For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in 1/8-inch thickness on waxed paper lined baking sheet. Cut shapes with heart cookie cutter when chocolate begins to set, and loses its shine. Refrigerate until firm. Push heart shapes out and set aside. 3. To assemble torte, split each layer in half. Place one split layer on serving plate. Spread one-third of whipped topping on one layer. Repeat with remaining layers making sure to place bottoms of each layer together. Leaving top plain. 4. Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see Tip below) if desired. Refrigerate until ready to serve.

4 RECIPE CONVERTED METRIC  1 pkg cake mix  170.4 g chocolate chips  236 ml whipped topping  1 tub cream cheese frosting  Chocolate shavings  1 oz. = 28.4 g --- 28.4 g x 6 oz = 170.4 g

5 CHEMICAL CHANGE  Bubbles on the surface  It rises

6 PHYSICAL CHANGE Gets bigger in size Mixing the ingredients

7 AN IONIC COMPOUND INVOLVED  Salt  NaCl  Na+ = Sodium Ion  Cl- = Chloride Ion

8 A COVALENT COMPOUND INVOLVED  Sugar  C 12 H 22 O 11  Polar because sugar can be dissolved in water.  The strongest intermolecular force in sugar is the glucose is the hydrogen bond.

9 STOICHIOMETRY  1 pkg cake mix  170.4 g chocolate chips  236 ml whipped topping  1 tub cream cheese frosting  EX. 25 servings X 405.2 mL = 225.1 mL 45 servings

10 IS IT PRACTICAL TO MAKE ADJUSTED AMOUNT?  No because you can just cut smaller slices

11 ENERGY  In an individual box of Red Velvet cake mix there are  15g of Total Fat  210mg of Sodium  23g of Total Carbohydrates  3g of Protein

12 WORK CITED http://www.duncanhines.com/

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