I am thinking about making a version of the cake (Mocha Raspberry Decadence) on wilton's home page for v-day. I am not going to buy their special pan, so I am wondering if a cool whip filling will work with a regular torted cake? Anyone try this type of filling before?
Cool whip is a great filling, and I use it all the time, you'll just need to make sure it stays refrigerated because cool whip can't stay out for very long.
After I fill it, should I put it in the freezer before I frost it? Also, do you put a crumb coat on to keep the cool whip from soaking into the cake? And I am assuming a bc dam to keep it in the middle is helpful.
I know, lots of silly questions, but I want my sweetie's v-day cake to be special and not an experiment. IYKWIM. 
Another filling thread:
http://forum.cakecentral.com/cake-decorating-ftopict-58072-.html
I use cool whip all the time to make choco. mousse filling or bavarian cream filling. It works great and tastes yummy too. Good luck!
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