Use a box of German chocolate cake mix with pudding in the mix; make the cake according to directions on the box but add 4 tablespoons of red food coloring. Frost with a can of cream cheese frosting! Enjoy. I've been making my red velvet like that for years (forgot where I got the idea from).
Waldorf Red Cake Cream: 1/2 cup Shortening 1 1/2 cups Sugar 2 Eggs 4 TBLSP Red Food Coloring 1 tsp Vanilla Sift Together: 2 1/4 cups Cake Flour 2 TBLSP Cocoa 1/2 tsp Salt
Add: 1 cup Butter 1 tsp Baking Soda 1 tsp Vinegar Bake at 350 degrees
Frosting: 1/2 cup Shortening 1/2 cup Butter 1 cup Powdered Sugar 2/3 cup Milk 1 tsp Vanilla Cream shortening and butter. Add powdered sugar,flour, milk and vanilla. Add milk until of spreading consistancy. Beat for 12 minutes.
I use the red velvet cake mix mix according to directions icing 1 box confection sugar 1 stick of butter softened 1 cream cheese "the large one 1 teaspoonn vanilla flavor mix the cream cheese and butter until smooth add the confectioners sugar 1 cup at a time add the vanilla flavor you have a very good icing you can all so mix some crushed pecans in it hope you like it
Someone told me that red velvet cakes were hard; but after I found this recipe, I make it frequently. It has a good flavor and looks pretty when cut. Enjoy.
Frosting: 5 Tbsp all-purpose flour 1 cup milk 1 cup margarine, softened 1 cup sugar 2 tsp vanilla extract
In a mixing bowl, combine contents of cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla; blend on low until moistened. Beat on high for 2 minutes. Pour into two greased and floured 9-inch round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. For frosting: whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate. In mixing bowl, cream margarine and sugar. Add chilled milk mixture; beat for 10 minutes or until fluffy. Stir in vanilla. Frost between layers and top and sides of cake.
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