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.
udding mix (this is the red velvet).
For the white cake
n a large bowl, combine red velvet cake mix and baking powder
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.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
lectric mixer, cream the cream cheese and butter until smooth.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
br>Beat butter and cream cheese together in a bowl using
ith parchment paper.
Mix red velvet cake mix, butter, 1 egg
his by hand.
Cream cheese frosting:
In a large
arge bowl, beat the cream cheese and sugar until smooth. Mix
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.
Leave oven on.
Mix red velvet cake mix, 2 eggs, 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.
In a food processor puree, red pepper, cream cheese, Worcestershire, garlic and pepper. Stir in shredded monterey jack and red pepper flakes.
Chop parsley and make into a pile.
Scoop out cheese mixture in as much of a ball shape as possible onto the parsley pile.
Press parsley around the ball and form as you go.
This cheese ball is very soft, don't over handle.
Scoop up with pancake turner and place on a plate.
Serve with crackers.
Cheese ball: Place all ingredients in a
Beat the cheeses in small mixer bowl until smooth. Refrigerate, covered, until firm.
Form cheese mixture into ball. Place on serving plate.
Coat cheese ball with sour cream.
Press caviar into surface of ball.
Do not break grain of caviar. Served with sliced rye bread.
Makes 12 to 16 servings.
Reserve one cup of cheese.
In a medium bowl,
Beat cream cheese and butter together in a
Mix the ingredients well.
Form into a ball.
Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal.
Let set and refrigerate.