Wednesday, July 14, 2010

Red Velvet Cake

Prepare yourselves...this cake may take the place of every other cake you've ever tasted. It is MOIST beyond compare, thick, rich, dense and beyond FABULOUS!!!
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This is a very easy recipe too!!
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Start with your favorite chocolate box cake: fudge, triple chocolate, devils food or a red velvet. Mix cake mix with pudding, sour cream, eggs, water, oil and mini chocolate chips

Then pour it into either a bundt pan or 2 8" cake pans
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I obviously made this with a red velvet cake hence the color
Bake at 350 until edges pull away from pan. Make sure you have greased well so it will slide out easily. Let it cool in wire rack
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Here is the tricky part. If you possibly CAN, after totally cool, wrap in saran wrap and refrigerate overnight. This will make it even MORE moist and fabulous!
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While you wait you can be making the cream cheese frosting.
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My recipe is from Cinnabun and I PROMISE it is better than any other cream cheese recipe you have tried!
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The most important part is whipping it for a minimum of 12 minutes!
It calls for lemon juice and vanilla
When you are ready to frost the cake, frost the top of one and them stack em!
Then frost away the rest!
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This cake is elegant and pretty, but will blow you away with yumminess!
Happy Baking!


Red Velvet Cake
1 chocolate or red velvet cake mix
1 package instant chocolate pudding
1 C sour cream
4 eggs
1/2 C water
1/2 C oil
1 1/2 C mini chocolate chips

Mix altogether and bake in a bundt pan or 2 8" pans, well greased, at 350 degrees for approximately 30 mins or until tester comes out clean! Cool in wire rack. Frost generously!!!

Cinnabon Cream Cheese Frosting
1/2 lb butter
1 brick cream cheese
1 lb powdered sugar
1 tsp lemon juice
1 tsp vanilla extract

Bring cheese and butter to room temp. Beat together with a mixer. Slowly add in all powdered sugar. Once all the sugar is in the bowl, mix for atleast an additional 12 minutes or longer. When almost done, add lemon and vanilla!