oothpick inserted into cake comes out clean. Cool cake completely before icing
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.
Cake:
Mix shortening, Splenda Granulated,
archment paper.
Make red velvet cake mix according to package directions
ake the white icing from
lour 3 round 8-inch cake pans. Separate the cherries from
nch baking pan.
Mix white cake mix, 2 eggs, and 1
large bowl, combine red velvet cake mix and baking powder. Whisk
archment paper.
Mix red velvet cake mix, butter, 1 egg, and
Bake our lemon velvet cake mix in layers as directed.
Cool. Blend 1 package of our creamy white frosting mix with 3 tablespoons soft butter and 1/4 cup mashed, fresh strawberries or 1/4 cup thawed, frozen strawberries.
Beat until smooth, creamy and fluffy.
Use to fill and frost cake.
Decorate top of cake with 6 to 8 fresh whole strawberries.
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.
After the cake has been cooled place it
styrofoam block.
Bake cake according to directions on package
0 to 35 minutes. Cool cake layers on a wire rack
50 degrees.
Grease three cake pans (reviewers have stated it
For the Cake:
1. Mix dry ingredients
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.
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.
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).
Cream shortening, sugar and eggs.
In another bowl, sift together flour, cocoa and salt.
In another bowl, mix buttermilk, vanilla and coloring together.
Add the dry ingredients and the liquid ingredients alternately with the sugar mixture.
When well blended, fold in baking soda dissolved in vinegar.
Bake for 25 to 30 minutes for 2 (8-inch) round pans or 45 minutes for 1 (9 x 13-inch) oblong cake at 350\u00b0.
Cool and frost with Red Velvet Cake Frosting.