RED VELVET PANCAKES RECIPE RECIPES

Steps:

• Heat oven to 350°F. Spray 48 mini muffin cups with cooking spray. Place 1 cookie dough round in each muffin cup.
• Bake 12 to 15 minutes or until light golden brown.
• Using end of wooden spoon, carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely.
• Meanwhile, in large bowl, beat cake mix, water, oil, eggs and red food color with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat).
• Fill each cooled cookie cup 3/4 full with cake batter.
• Bake 15 to 20 minutes longer or until toothpick inserted in center comes out clean. Remove from muffin cups onto cooling racks. Cool completely, about 30 minutes.
• Frost tops of cookie cups with frosting.

Steps:

• Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
• Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
• In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
• Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
• Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
• To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.