n a large bowl, combine red velvet cake mix and baking powder. Whisk to
x13-inch baking pan.
Mix white cake mix, 2 eggs, and 1
an with parchment paper.
Mix red velvet cake mix, butter, 1 egg, and 1
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.
b>red velvet cake mix according to package directions. Divide between unlined pans and bake for
lour 3 round 8-inch cake pans. Separate the cherries from
ompletely.
Crumble cake mix in large bowl and mix in icing till
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.
Mix cake mix and diet soda.
Pour in 13\"x9\" pan sprayed with Pam.
Bake at 350 for 30 minutes or until done. Cool completely.
Mix pudding and milk.
When thickened, spread on cake.
Spread Cool Whip over all.
Cover and refrigerate leftovers.
4 points per serving (serves 15).
preheat the oven according to the directions on the cake mix.
mix together cake mix and soda.
spray cake pan with non stick cooking spray and pour batter into the cake pans.
cook as long as is directed on the package.
Enjoy!
nch cake pans.
Prepare cake mix according to package directions. Bake for 22
cups water for 2 minutes.
Add next 3 ingredients (cake mix, eggs
mermaid cake pops.
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.
an.
For cake base:
In a large bowl combine cake mix, egg
Mix all cake ingredients except milk.
Bake according to box directions.
Immediately after removing from oven, poke holes over the cake (with a chopstick or similar tool) and slowly pour condensed milk over the top of the cake, let it be absorbed.
Let the cake cool.
While the cake cools hand-mix all frosting ingredients.
If the cake is completely cool, frost the cake and refrigerate.
Mix all
together.
Bake
at 350\u00b0 for 30 to 35 minutes. Use regular red velvet cake icing to frost.
ork to blend.
Place cake mix, cooled butter, eggs and lemon
Combine cake mix and baking powder into a microwaveable mug. Use a mini whisk to break up any clumps.
Add water and whisk together completely. Mixture will be pretty thick.
Microwave for 1 minute on high. Check doneness. If cake mix is still shimmery, microwave for an additional 10-20 seconds. Microwaves vary so test and tune for what works.
Optional add ins: chocolate chips just before nuking, chocolate syrup just before serving, whipped cream.