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.
ounds of nutella on paper and freeze until very firm, at
cessary, and a
an.
Mix white cake mix, 2 eggs, and 1/2 cup
aper.
Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk
Cake:
Mix shortening, Splenda Granulated, and eggs together in a
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.
add sugar gradually and cream until light and fluffy.
Add eggs
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.
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.
ake red velvet cake mix according to package directions. Divide between unlined pans and
eam the sugar and butter, beat until light and fluffy. Add the
sugar, baking soda, salt and cocoa powder. In another large
65 degrees C). Grease and flour a 10-inch tube
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.
rease and flour 3 round 8-inch cake pans
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.
large bowl combine cake mix, egg and melted butter. Stir until
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.