RED VELVET CAKE FUDGE RECIPES

Steps:

• In a large bowl, combine the contents of cake mix and baking soda. Add the buttermilk, eggs, food coloring and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, whisk flour and milk in a small saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and cool to room temperature. , In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add milk mixture; beat for 10 minutes or until fluffy. Spread frosting between layers and over the top and sides of cake.

Steps:

• Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
• Mix the eggs, oil, water and Devil’s Food Cake Mix gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
• Pour the cake mix evenly into your two greased cake tins.
• Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
• Ice one cake with ½ of the Betty Crocker™ Chocolate Fudge Icing then sandwich together with the other cake. Using the remaining icing, cover the tops and sides in an even layer. Press the palette knife against the sides keeping an even pressure all the time turning the cake, this will give you smooth even sides.
• Decorate with chocolate curls. Turn the chocolate over so the flat side is facing upwards. Using the peeler press down hard onto the chocolate and pull towards you, keeping an even pressure on the peeler. The chocolate should begin to curl and you will be able to see it roll up. Any off cuts can be used in the under layer, with the best curls on top…gorgeous!