GHIRARDELLI CAKE MIX RECIPE RECIPES

RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SC…

Red Velvet Cake - Doctored Cake Mix Recipe | My Cake Sc… image

This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 9

Ingredients

1 box yellow cake mix, sifted (15.25 box mix) plus 6 Tablespoons (45g) flour ( I used Duncan Hines Classic Yellow Mix)
1/2 cup (100g) granulated sugar
5 Tablespoons (24g) unsweetened cocoa powder ( I sift the cocoa , then measure or weight
1/2 cup (107g) vegetable oil
3 large eggs
2 teaspoons (8g) vanilla extract
1/2 cup (121g) milk
1 cup (242g) sour cream
2 Tablespoons (24g) red food coloring ( if you want a brighter red color to your cake, add 3 Tablespoons)

Steps:

Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe

CHOCOLATE-RASPBERRY LAYER CAKE RECIPE | GIADA DE ...

Chocolate-Raspberry Layer Cake Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 1 hours 50 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

Steps:

For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

More about "ghirardelli cake mix recipe recipes"

RED VELVET CAKE BALLS RECIPE - SOUTHERN LIVING

Southerners certainly know best when it comes to baking glorious cakes. We can whip up a decadent Hummingbird Cake and an indulgent Apple Stack Cake on the fly. While we sure do love our classic cakes, we decided to try our hand at transforming red velvet cake into bite-sized treats. Our Red Velvet Cake Balls are deliciously tender and almost too adorable to eat. This tasty creation is made out of red velvet cake that is bonded together with homemade cream cheese frosting and coated in white chocolate. For an extra decadent finish, we used Ghirardelli white chocolate and dusted the top with sprinkles for a stunning polish. Make sure to add sprinkles before the chocolate dries to ensure that they firmly stick. To make this recipe even easier, we used boxed cake mix. Instead of baking a cake for the next birthday celebration, try creating these sweet bite-sized treats. Get the kids involved in this fun baking project. But be warned, these miniature treats will be gone in seconds.
From southernliving.com
Reviews 5
Total Time 150 minutes

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RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SC…

This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!
From mycakeschool.com
Reviews 4.5
Total Time 0S

Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe

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CHOCOLATE-RASPBERRY LAYER CAKE RECIPE | GIADA DE ...

From foodnetwork.com
Reviews 4
Total Time 1 hours 50 minutes
Category dessert

Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

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RED VELVET CAKE BALLS RECIPE - SOUTHERN LIVING

For an extra decadent finish, we used Ghirardelli white chocolate and dusted the top with sprinkles for a stunning polish. Make sure to add sprinkles before the chocolate dries to ensure that they firmly stick. To make this recipe even easier, we used boxed cake mix.
From southernliving.com

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