RED VELVET CAKE MIX BROWNIES RECIPES
EASY RED VELVET CAKE RECIPE - BETTYCROCKER.COM
When red velvet is the requested cake, don't worry about creating a complicated batter. Just pick up Betty Crocker™ cake mix, red food color and a few other pantry staples for an Easy Red Velvet Cake. The classic frosting is made with cream cheese, milk, whipping cream and powdered sugar. Make red velvet cake for the next birthday party request or just because you're craving it.
Provided by Betty Crocker Kitchens
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
- In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.
Nutrition Facts : Calories 150 , CarbohydrateContent 27 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 150 mg, SugarContent 19 g, TransFatContent 1 g
CAKE MIX RED VELVET COOKIES RECIPE - BETTYCROCKER.COM
Indulge in some red velvet goodness that's super easy to bake and ready in just 25 minutes.
Provided by Paula Jones
Total Time 25 minutes
Prep Time 25 minutes
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
- In large bowl, beat all ingredients with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110 , CarbohydrateContent 15 g, CholesterolContent 25 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 8 g, TransFatContent 0 g
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Reviews 4.2
Total Time 1 hours 0 minutes
Category dessert
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- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
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Everyone loves red velvet, but any cake mix can work here. I've even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! —Anne Powers, Munford, Alabama
From tasteofhome.com
Reviews 3
Total Time 01 hours 10 minutes
Category Desserts
Calories 206 calories per serving
From tasteofhome.com
Reviews 3
Total Time 01 hours 10 minutes
Category Desserts
Calories 206 calories per serving
- Prepare and bake cake mix according to package directions using a 13x9-in. baking pan. Cool completely., Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour., In a microwave, melt white candy coating; stir until smooth. Dip first 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers.
Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip into coatings as directed.
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Everyone loves red velvet, but any cake mix can work here. I've even rolled chopped macadamia nuts into pineapple cake and dipped them into white chocolate. Whatever you do, have fun! —Anne Powers, Munford, Alabama
From tasteofhome.com
Reviews 3
Total Time 01 hours 10 minutes
Category Desserts
Calories 206 calories per serving
From tasteofhome.com
Reviews 3
Total Time 01 hours 10 minutes
Category Desserts
Calories 206 calories per serving
- Prepare and bake cake mix according to package directions using a 13x9-in. baking pan. Cool completely., Crumble cake into a large bowl. Add frosting; beat well. Refrigerate until easy to handle, about 1 hour. Shape into 1-1/2-inch balls; transfer to waxed paper-lined baking sheets. Refrigerate at least 1 hour., In a microwave, melt white candy coating; stir until smooth. Dip first 20 cake balls into coating; allow excess to drip off. Return to baking sheets; let stand until set. Repeat with milk chocolate and dark chocolate coatings and remaining cake balls. If desired, drizzle with additional candy coating. Store in airtight containers.
Freeze option: Freeze uncoated cake balls in freezer containers, layered between waxed paper. To use, thaw in covered containers. Dip into coatings as directed.
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Red Velvet Pound Cake is a delicate, yet dense, cake that has a slight, but not too sweet chocolate flavor with a cream cheese frosting as the icing on the cake, literally!
From iambaker.net
Reviews 4.4
Total Time 100 minutes
Category Dessert
Cuisine American
Calories 687 kcal per serving
From iambaker.net
Reviews 4.4
Total Time 100 minutes
Category Dessert
Cuisine American
Calories 687 kcal per serving
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Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
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Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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