Ingredients
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1
-
2
-
1
-
3
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Easy Red Velvet Cake, This makes the perfect red velvet cake! A double recipe of recipe#90142 works great with this cake — not sure why some members had so much trouble with this cake, for myself it turned out light, moist and wonderful!, used butter as my cake box called for, bumping it to half a cup instead of oil. I almost forgot the eggs…it wasn’t until after I poored a VERY dense cake batter into the pan that I realized the eggs were still sitting by waiting to be added. Super light, fluffy and will pass for red velvet – it does’t have quite the extra bite of a traditional, but the prep and clean up was WAY easier on a weekday time budget., Whipped a batch of these up yesterday for Valentine’s Day cupcakes. They were moist & delicious! Topped with buttercream instead of cream cheese frosting. I will be using this recipe again & again! Thank you for sharing!
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Steps
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1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Grease Two 8-Inch Round Cake Pans. |
|
3
Done
|
Place the Dry Cake Mix in a Large Bowl and Add in the Amount of Water Suggested on the Box, Then Add in Cocoa Powder, Vinegar, Eggs, Food Colouring and Oil; Mix All Ingredients Thoroughly Using an Electric Mixer Until Well Blended. |
|
4
Done
|
Divide Into Prepared Cake Pans. |
|
5
Done
|
Bake For For About 25-30 Minutes or Until Cake Tests Done. |
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6
Done
|
Cool Slightly Then Invert Onto Plates, Frost as Desired. |
