Post by JJ Judkins on Feb 11, 2011 16:41:45 GMT -6
Red Velvet Cake
Ruby-colored red velvet cake with its sinfully good cream
cheese frosting may have its roots in the south but it's sure
to melt hearts from coast to coast with every last velvety
forkful.
Serves: 12
Baking Time: 35 min
• 1 (18.25-ounce) package butter-flavored yellow cake mix
• 1/4 cup unsweetened cocoa
• 3/4 cup (1-1/2 sticks) butter, softened, divided
• 1 cup water
• 3 eggs
• 1 (1-ounce) bottle red food color
• 1 1/2 cups confectioners' sugar
• 1 (8-ounce) package cream cheese, softened
• 1 tablespoon milk
1. Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter,
the water, and eggs until well combined. Add food color and beat until well combined. Pour
batter into prepared cake pans.
3. Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool
15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice
each cake in half horizontally, making a total of 4 cake layers.
Ruby-colored red velvet cake with its sinfully good cream
cheese frosting may have its roots in the south but it's sure
to melt hearts from coast to coast with every last velvety
forkful.
Serves: 12
Baking Time: 35 min
• 1 (18.25-ounce) package butter-flavored yellow cake mix
• 1/4 cup unsweetened cocoa
• 3/4 cup (1-1/2 sticks) butter, softened, divided
• 1 cup water
• 3 eggs
• 1 (1-ounce) bottle red food color
• 1 1/2 cups confectioners' sugar
• 1 (8-ounce) package cream cheese, softened
• 1 tablespoon milk
1. Preheat oven to 350°F. Coat two 8-inch round cake pans with cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat cake mix, cocoa, 1/2 cup butter,
the water, and eggs until well combined. Add food color and beat until well combined. Pour
batter into prepared cake pans.
3. Bake 35 to 40 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool
15 minutes then invert onto wire rack to cool completely. Using a sharp knife, carefully slice
each cake in half horizontally, making a total of 4 cake layers.