RED VELVET CAKE III
Moist and delicious easy cake!
Provided by Mary
Categories Desserts Cakes Red Velvet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
- Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
- Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 36.6 g, Cholesterol 56.7 mg, Fat 18.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 407.2 mg, Sugar 24.2 g
RED VELVET PUDDING CAKE
This is a recipe lent to me by my friend, a Pampered Chef representative. She uses this cake as a demo at her house for her parties. Chocolate cake with a "raspberry pudding." I think it is like eating a giant chocolate truffle!
Provided by Dawn399
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Lightly spray a rectangular baking pan with non stick cooking spray.
- Spread raspberries evenly over bottom of pan.
- Prepare cake according to package directions and pour batter over raspberries.
- Heat 2 cups of water until boiling and in mixing bowl, mix water, raspberry gelatin and cornstarch together.
- Pour gelatin over cake batter.
- Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Chop chocolate up into small pieces and sprinkle over cake.
- Dust with powdered sugar.
- May serve with whipped topping.
EASY RED VELVET CAKE
Simple, simple, simple! The easiest recipe for a red velvet cake I have ever found. My husband LOVES this.
Provided by Andrea
Categories Desserts Cakes Red Velvet Cake Recipes
Time 40m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
- Pour into cake pan(s) and bake according to package directions.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 28.2 g, Cholesterol 0.8 mg, Fat 3.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 242.4 mg, Sugar 19.9 g
UPSIDE-DOWN RED VELVET PUDDING CAKES
Make and share this Upside-Down Red Velvet Pudding Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Filling-in a small saucepan, combine chocolate chips, cream, and 1 tablespoon butter.
- Cook and stir over low heat until chocolate is melted.
- Transfer mixture to a small bowl.
- Cool for 15 minutes, stirring occasionally.
- Cover and freeze about 1 hour or until fudge-like in consistency.
- Meanwhile, allow 1/4 cup butter and egg to stand at room temperature for 30 minutes.
- Preheat oven to 375°.
- Coat eight 6-ounce custard cups or ramekins with cooking spray; arrange in a 15 x 10 inch baking pan.
- In a small bowl, stir together the flour, cocoa powder, and salt; set aside.
- In a medium bowl, beat the 1/4 cup butter with an electric mixer on med-high speed for 30 seconds.
- Gradually add sugar, beating on medium speed until combined.
- Beat on medium speed for 2 minutes more, scraping side of bowl occasionally.
- Beat in egg, food coloring, and vanilla.
- Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
- In a small bowl, combine baking soda and vinegar; stir into batter.
- Divide half the batter among the prepared custard cups.
- Divide filling into eight portions.
- Working quickly, use your hands to roll each portion into a ball.
- Place a ball of filling on top of the batter in each custard cup; do not allow the filling to touch sides of cups.
- Spoon the remaining batter into custard cups.
- Bake for about 20 minutes or until tops spring back when lightly touched.
- Remove from oven; let stand for 10 minutes.
- Using a knife, loosen cakes from side of cups; invert onto dessert plates.
- Spoon any filling remaining in cups on top of cakes.
- Garnish with chocolate curls.
Nutrition Facts : Calories 355.9, Fat 18, SaturatedFat 11.1, Cholesterol 61.3, Sodium 260.5, Carbohydrate 44.4, Fiber 1.2, Sugar 30.4, Protein 4.8
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