Posted by 03FLSTFI've tried a number of scratch and box mix based red velvet recipes without success. Some were too dry, others too oily, etc. After reading more cc RV recipes last night I finally gave up and put my own twist on a box of DH RV. Apologies if this is a duplicate - I didn't read through every single RV recipe posted on this site.
- Cake: 1 box of Duncan Hines Moist Deluxe Red Velvet cake mix 1 box of vanilla instant pudding (3.4 oz box) 1 and 1/4 cup fresh brewed coffee cooled down to room temperature 1/3 cup vegetable oil 4 large eggs 1 teaspoon vanilla
Preheat oven to 350 degrees. Prepare your cake pan(s) (e.g., grease and flour, or non-stick spray, or cake release ... whatever you prefer). Place the cake mix and instant pudding powder into your mixing bowl, combine these dry ingredients with a spoon or whisk; break up any clumps of mix or pudding. Add coffee, vegetable oil, eggs and vanilla to the dry ingredients. Mix on LOW speed until combined and fairly smooth (don't beat the living daylights out of it!). Pour batter into your pan(s) and place in preheated oven. Baking time will vary depending on your pans and altitude. Use times listed on the cake mix box as a guide. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s), cover completely with plastic wrap and freeze for at least an hour or two. Remove from freezer to counter; let thaw while you prepare filling and icing. Note: I often make a couple of weeks in advance and keep frozen until needed. Filling - Combine the following ingredients to taste: 1/2 recipe of the crusting cream cheese icing recipe submitted by EDENCAKES (Kathy Finholt from Iowa is the original creator). Seedless raspberry preserves to taste (start with a couple of tablespoons and add more as needed) Chambord raspberry liquor to taste (start with a tablespoon, taste and add more as desired). Tort and fill cake; ice as desired. Note: filling also makes an excellent icing. Place cake in a plastic cake keeper and let sit at room temperature overnight - yes, I know it contains cream cheese. Microbiology 101: the high sugar content inhibits bacterial growth and I've never had a problem with spoilage. If your room temperature is excessively warm then refrigerate the cake (use a cake keeper that seals securely - my favorite is by Sterilite and has 2 latches, $5 at Walmart). Let cake come to room temp before serving.