Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
Turn the mixture out onto a piece of plastic wrap.
Wrap up into a ball and refrigerate for at least 2 hours.
Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!)
Place on a serving plate and serve with cookies or graham crackers.
ith a 1/2-inch pastry tip. Pipe 2 teaspoons rounds of
br>Mix white cake mix, 2 eggs, and 1/2 cup oil together
ith parchment paper.
Mix red velvet cake mix, butter, 1 egg, and
For the first layer: Spray the 9x13 pan with Pam.
Combine 1 box red velvet cake mix, 1 stick melted butter, and 1 egg.
Press into bottom of the pan.
For the second layer: Soften the 8 oz. cream cheese.
Beat in 2 eggs and the sugar.
Pour over the first layer.
Bake at 350 degrees for 40-45 minutes.
Cool and cut into squares.
he creamed mixture. Beat in 2 eggs. Add 1 cup flour
Cream shortening, sugar and
eggs.
Make
a
paste with food coloring and cocoa and add
to
mixture.
Add
salt
and flour with buttermilk and
vanilla.
Alternately
add soda and vinegar (mix vinegar and soda together); don't beat hard, just blend. Bake 30 minutes, at 350\u00b0,
in
two
8-inch greased and floured cake pans.
Frost with Red Velvet Cake Frosting.
Cream butter and sugar.
Add eggs and beat until fluffy.
Make a paste of vinegar and cocoa; add to mixture.
Sift salt and soda with flour.
Add to mixture alternately with buttermilk.
Blend well and add vanilla and coloring.
Mix well.
Pour into 3 (8-inch) greased cake pans.
Bake in 350\u00b0 oven for about 30 minutes.
Use Red Velvet Cake Icing.
Cream shortening, sugar and eggs.
In another bowl, sift together flour, cocoa and salt.
In another bowl, mix buttermilk, vanilla and coloring together.
Add the dry ingredients and the liquid ingredients alternately with the sugar mixture.
When well blended, fold in baking soda dissolved in vinegar.
Bake for 25 to 30 minutes for 2 (8-inch) round pans or 45 minutes for 1 (9 x 13-inch) oblong cake at 350\u00b0.
Cool and frost with Red Velvet Cake Frosting.
Mix all
together.
Bake
at 350\u00b0 for 30 to 35 minutes. Use regular red velvet cake icing to frost.
Cream together Crisco or oil, sugar and food color.
Add eggs, one at a time, beating after each addition.
Add the cocoa, salt, buttermilk, soda, vanilla and flour.
Pour into 2 greased and floured cake pans.
Bake at 300\u00b0 for 30 to 40 minutes.
Ice cake with Red Velvet Cake Icing.
Cream Crisco and sugar; add eggs.
Sift dry ingredients 3 times.
Add
dry
ingredients to creamed mixture alternately with buttermilk.
Add
vanilla
and food coloring.
Beat well. Fold in soda
dissolved
in
vinegar.
Bake
in 3 greased and floured 9-inch
pans
at
350\u00b0 for 30 minutes.
Cool and frost with White Frosting for Red Velvet Cake.
Cream Crisco, sugar and eggs.
Make a paste of cocoa and red coloring.
Add to eggs and sugar mixture.
Add salt, buttermilk, flour and extract.
Add soda to batter (sprinkle over top of batter) and blend on low speed.
Sprinkle vinegar over top of batter and blend into it until well mixed.
Bake in two 9-inch cake pans after preparing the pans with Pam or shortening and flour on sides and bottom.
Bake at 350\u00b0 until springs back when touched.
Frost with Red Velvet Cake Frosting.
Cream sugar and butter.
Add eggs, 1 at a time; beat after egg.
Add red food coloring and vanilla.
Mix in flour, cocoa and buttermilk, alternating flour, cocoa and buttermilk when mixing. Mix baking soda and vinegar in small container and add to cake mixture.
Bake in 3 (8 or 9-inch) round pans at 350\u00b0 for 25 minutes.
Frost with Red Velvet Cake Frosting.
Cream Crisco and sugar.
Add eggs, one at a time, beating well after each.
Add coloring, salt and vanilla; mix well.
Sift flour and cocoa together 3 times.
Add flour mixture alternately with buttermilk.
In a cup mix soda and vinegar together, then fold into cake mixture.
Do not beat.
Bake in well-greased 9 x 13-inch pan and do not flour.
Bake at 350\u00b0
for 30 minutes.
Cool in pan.
Ice with Red Velvet Cake Frosting.
Cream shortening, sugar and eggs.
Make a paste with cocoa and food coloring added to creamed mixture.
Add salt and buttermilk with flour and vanilla.
Add vinegar and soda.
Blend.
Do not beat hard.
Bake for 30 minutes at 350\u00b0.
Cook in two greased and floured 8-inch cake pans.
Split layers and frost with Red Velvet Cake Frosting.
Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa; add to creamed mixture.
Add buttermilk and salt, alternating with flour.
Add vanilla.
Dissolve soda in hot water; mix with vinegar holding over bowl as it will foam. Quickly add mixture to batter.
Pour into three 9-inch pans.
Bake at 350\u00b0 for 30 minutes.
Cool for 10 minutes and frost with a frosting for Red Velvet Cake.
Cream shortening, sugar and vanilla.
Add one egg at a time and beat separately.
Make a paste of food coloring and cocoa. Add to sugar mixture.
Sift flour and salt together.
Alternate buttermilk and flour to sugar mixture, starting with flour and ending with flour.
Combine soda and vinegar and add to mixture. Pour batter into 2 (8-inch) pans.
Bake 30 minutes at 350\u00b0.
Ice with Red Velvet Cake Icing.
r parchment paper.
Make red velvet cake mix according to package directions