QUICK RED VELVET CAKE
"Red Velvet Cake is all about show. If a vivid red cake is your modus operandi, begin with a white cake mix (all other ingredients remaining the same). However, I prefer the chocolatey flavor of the German chocolate mix. You could add more chocolate to suit your taste (2 tablespoon cocoa powder with the cake mix when mixing the batter), but it would muddy up the color."
1 (18.25) ounce package German chocolate cake mix with pudding (or white cake mix)*
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 (1 ounce) bottle red food coloring
3 large eggs
1 teaspoon vanilla extract
Cream Cheese Frosting (recipe follows)
Chopped pecans (optional, for sprinkling on top)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the (dry) cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look well blended.
Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28 to 30 minutes.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the Cream Cheese Frosting.
Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean smooth strokes.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. If desired, sprinkle chopped pecans on top before serving.
Store in a plastic cake saver or covered in waxed paper in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 weeks. Thaw the cake overnight in the refrigerator before serving.
CREAM CHEESE FROSTING
Makes 3 cups
1 (8 ounce) package cream cheese, room temperature
8 tablespoons butter, room temperature
3 3/4 cups confectioner's sugar, sifted
1 teaspoon vanilla extract
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Use at once to frost the top and sides of the cake of your choice.
Makes 1 (9-inch) 2-layer cake, 16 servings
Source: The Cake Mix Doctor by Anne Byrn
"Red Velvet Cake is all about show. If a vivid red cake is your modus operandi, begin with a white cake mix (all other ingredients remaining the same). However, I prefer the chocolatey flavor of the German chocolate mix. You could add more chocolate to suit your taste (2 tablespoon cocoa powder with the cake mix when mixing the batter), but it would muddy up the color."
1 (18.25) ounce package German chocolate cake mix with pudding (or white cake mix)*
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1 (1 ounce) bottle red food coloring
3 large eggs
1 teaspoon vanilla extract
Cream Cheese Frosting (recipe follows)
Chopped pecans (optional, for sprinkling on top)
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
Place the (dry) cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look well blended.
Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 28 to 30 minutes.
Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each layer onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
Meanwhile, prepare the Cream Cheese Frosting.
Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean smooth strokes.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. If desired, sprinkle chopped pecans on top before serving.
Store in a plastic cake saver or covered in waxed paper in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 weeks. Thaw the cake overnight in the refrigerator before serving.
CREAM CHEESE FROSTING
Makes 3 cups
1 (8 ounce) package cream cheese, room temperature
8 tablespoons butter, room temperature
3 3/4 cups confectioner's sugar, sifted
1 teaspoon vanilla extract
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Use at once to frost the top and sides of the cake of your choice.
Makes 1 (9-inch) 2-layer cake, 16 servings
Source: The Cake Mix Doctor by Anne Byrn
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