n a large bowl, combine red velvet cake mix and baking powder. Whisk
aking pan.
Mix white cake mix, 2 eggs, and 1
ith parchment paper.
Mix red velvet cake mix, butter, 1 egg, and
nd cool completely. When the cake is cooled, cut into 1
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.
Preheat oven to 350 degrees. Spray 13x9 pan with cooking spray.
Mix cake mix,1 egg, butter and water in large bowl. This makes a VERY stiff dough. Transfer to prepared pan and pat into an even layer. I strongly recommend using gloves for this step, since the red food coloring in the cake mix will stain.
Cream together softened cream cheese and sugar until smooth. Add 2 eggs,vanilla and mix until combined. Spread on top of red velvet dough. Bake 40 to 45 minutes. Cool completely before slicing.
Stir in cocoa powder and red velvet emulsion. Pour 1/2 the
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.
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.
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.
ill hold its shape.
Red Velvet Cupcakes:.
Preheat oven to
r parchment paper.
Make red velvet cake mix according to package directions
- 9 inch cake pans.
Prepare cake mix according to package
Cake:
Mix shortening, Splenda Granulated,
br>Add next 3 ingredients (cake mix, eggs and oil).
ne 13 x 9-inch cake generously, or fills and frosts
lour an 8 x 8 cake pan.
In a
Preheat oven to 325\u00b0F; grease 9x13\" baking pan.
Combine egg, butter, water in a large bowl.
Add box mix, stir until the ingredients are combined and lumps are gone.
Stir in chips and 1 cup of nuts.
Pour mixture into prepared pan.
Bake for 30-35 minutes.
Let cool for 15 minutes and place the cake on wire cooling rack.
Peppermint Vanilla Cake:
For the strawberry cake:
Whisk together the flour
nd freeze.
For the cake:.
Preheat oven to 350