large bowl, combine red velvet cake mix and baking powder
e ready to make the cookies, preheat the oven to 350
Mix all the cookie ingredients together. This will make a cookie dough.
Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
Bake at 375\u00b0 until the tops crackle (about 8-10 minutes) or until desired doneness.
Cool and then frost (they're also good without the frosting).
For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a ...
ix (this is the red velvet).
For the white cake
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
he edges of the sandwich cookies in the chopped pecans. Repeat
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
archment paper.
Make red velvet cake mix according to package
Bake cake according to directions.
poke holes all over the top of cake while it is war with a wooden spoon handle poke it all the way to the bottom of cake.
Wish dry pudding mix with 4 cups of milk.
poor pudding over the cake make sure it fills the holes evenly.
put the cake into the fridge for 2 hours to set.
Crush the Oreo cookies as much as you like.
After the cake has completely cooled spread on the whipped topping.
sprinkle crushed Oreos over the whipped topping.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then
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.
pread frosting on half the cookies. Top each frosted cookie with
ire rack to finish cooling. Cookies can be stored in a
aking sheets.
4. Bake cookies in a 350\u00b0 regular
uttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and
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.
cratch please see the buttercream recipe with my mermaid cake pops
he whipped cream similarly to Recipe #74805 (essentially, prepare the whipped