Fabulous Red Velvet Cake

Fabulous Red Velvet Cake

We used a chocolate cake mix to make this bright red dessert easy to make.

Recipe from Midwest Living
SERVINGS
12 to 16
PREP TIME
50 mins

Fabulous Red Velvet Cake

We used a chocolate cake mix to make this bright red dessert easy to make.

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 1   2-layer size package German chocolate cake mix
  • 1  8  ounce container dairy sour cream
  • 3/4  cup water
  • 1/3  cup cooking oil
  • 3   eggs
  • 1  1  ounce bottle red food coloring (2 tablespoons)
  •  White Chocolate-Cream Cheese Frosting (recipe follows)
  • 1 1/2  cups coconut shards, purchased coconut chips or flaked coconut, toasted (see note)
  •  Sugared cranberries (optional)
White Chocolate-Cream Cheese Frosting
  • 4   ounces white baking chocolate
  • 1/3  cup butter, softened
  • 1/2 8  ounce package cream cheese, softened
  • 1 1/2  teaspoons vanilla
  • 1   tablespoon milk
  • 4   cups powdered sugar

Related Video
How to Bake a Cake from Scratch

Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

Directions
1. 
Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans or coat with nonstick spray for baking; set aside.
2. 
In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans. Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
3. 
Spread White Chocolate-Cream Cheese Frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries. Makes 12 to 16 servings.
White Chocolate-Cream Cheese Frosting
1. 
Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans or coat with nonstick spray for baking; set aside.
2. 
In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans. Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
3. 
Spread White Chocolate-Cream Cheese Frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries. Makes 12 to 16 servings.

Note

  • To toast coconut, spread coconut in a single layer in a shallow baking pan. Bake in a 350 degree Foven for 3 to 4 minutes for shards or 6 to 7 minutes for larger flakes or until just starting to brown, stirring once halfway through baking.

    For sugared cranberries, toss frozen cranberries with granulated sugar to coat.

nutrition information

Per Serving: cal. (kcal) 648, Fat, total (g) 31, chol. (mg) 87, sat. fat (g) 16, carb. (g) 89, fiber (g) 1, pro. (g) 7, vit. A (IU) 437.31, vit. C (mg) 0, sodium (mg) 463, calcium (mg) 90.87, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
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