1 package Duncan Hines® Signature Red Velvet Cake Mix
1 (6 oz.) package milk chocolate chips
1 (8 oz.) container frozen non-dairy whipped topping, thawed
1 can Duncan Hines® Creamy Home-Style Cream Cheese Frosting
Preheat oven to 350°F. Prepare, bake and cool cake according to package directions for two 8" round baking pans.
For chocolate hearts garnish, pour melted chocolate chips into heart shaped molds or spread melted chocolate in ⅛" 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.
To assemble torte, split each layer in half. Place one split layer on serving plate. Spread ⅓ of whipped topping on one layer. Repeat with remaining layers making sure to place bottoms of each layer together. Leaving top plain.
Frost sides and top of cake with frosting. Garnish with chocolate hearts and shavings (see Tip below) if desired. Refrigerate until ready to serve.