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.
>icing from scratch please see the buttercream recipe with my mermaid cake
paste of cocoa and red food coloring and blend in
Mix all
together.
Bake
at 350\u00b0 for 30 to 35 minutes. Use regular red velvet cake icing to frost.
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 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.
n a large bowl, combine red velvet cake mix and baking powder. Whisk
Mix all ingredients well.
Pour into baking pan.
Bake at 350\u00b0 for 30 minutes or until wooden toothpick inserted comes out clean. Frost with Red Velvet Cake Icing.
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.
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.
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.
aking pan.
Mix white cake mix, 2 eggs, and 1
ith parchment paper.
Mix red velvet cake mix, butter, 1 egg, and
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.
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.
r parchment paper.
Make red velvet cake mix according to package directions
styrofoam block.
Bake cake according to directions on package
he prepared sheet pan. Bake for 20 to 25 minutes or
lour 3 round 8-inch cake pans. Separate the cherries from
For the Cake:
1. Mix dry