Roxybc Posted 15 Apr 2010 , 9:13am

Who here has tried the Duncan Hines Red Velvet cake mix? Is it any good?

57 replies
Nacnacweazel Posted 15 Apr 2010 , 9:28am

Yes, I have tried it. It had virtually no flavor at all. It also seemed to be very dry, no matter what I tried to do with it. I was pretty disappointed with it. ouch.gif

leepat Posted 15 Apr 2010 , 9:39am

That's not a good cake mix even if you sour cream or pudding to try to make it better. I tried it once and never again.

Chris6703 Posted 15 Apr 2010 , 10:06am

seriously, throw in vanilla pudding and add cold, strong black coffee in place of the liquid, and it is 100% better.....

jewels710 Posted 15 Apr 2010 , 10:37am

I used DH as a base and doctored it up A LOT and received rave reviews, I also added the coffee, sr. cream, etc..It turned out so moist.

But like I always say, 1 Recipe + 10 people = 10 different results!

poohsmomma Posted 15 Apr 2010 , 12:16pm

I used the DH red velvet and made it like a pound cake-4 eggs, extra oil, white chocolate pudding, and it was delish.

radtech Posted 15 Apr 2010 , 12:30pm

I also added an extra egg and white cholcolate pudding and it was very good and moist. I got rave reviews also! I find that red velvet is kind of a neutral flavor anyway. Not chocolate and not vanilla but very good non the less. How much extra oil did add poohsmomma, just curious?

msulli10 Posted 15 Apr 2010 , 12:31pm

I have made it several times (WASC) and have gotten rave reviews.

MissRobin Posted 15 Apr 2010 , 1:30pm

I have used it for cake balls, was pretty good, like the scratch better!!

tiggy2 Posted 15 Apr 2010 , 1:38pm

It's nothing like the real thing icon_smile.gif

Roxybc Posted 15 Apr 2010 , 1:48pm
Quote:
Originally Posted by MissRobin

I have used it for cake balls, was pretty good, like the scratch better!!




Ive posted a similar thread in the recipe request forum, but would you mind sharing your scratch recipe as Id prefer to make it from scratch.

poohsmomma Posted 15 Apr 2010 , 1:50pm

The recipe for a cake mix pound cake is:
cake mix
one box instant pudding
1/2 cup oil
1 1/4 cup water
4 eggs

GHOST_USER_NAME Posted 15 Apr 2010 , 1:55pm

I have tried the DH red velvet many times. The first few were trial and error... BUT... I have found what does WONDERS for that mix!

Instead of the water or milk... use Dr. Pepper!
Add one chocolate pudding pack.

Its actually one of my most requested cakes!! No kidding!! icon_biggrin.gif

Chasey Posted 15 Apr 2010 , 2:42pm

That sounds very interesting! I have the choc pudding and the Dr. Pepper on hand... must go get a DH Red Velvet mix and check out your suggestion!

AnotherCreation Posted 15 Apr 2010 , 2:52pm

I too am off to try the Dr. Pepper

Kitagrl Posted 15 Apr 2010 , 2:54pm

I've tried the chocolate pudding but Dr. Pepper sounds great!

I'm not a fan of red velvet...my stepmom makes a homemade one and no offense but my doctored cake mix one is more moist than hers.... I have never really had a red velvet cake I *love*...its just not one of my favorites, and I can't see the attraction. haha. Especially knowing I'm eating all that food coloring. Yuck!

rosiecast Posted 15 Apr 2010 , 3:58pm

Kitagrl- I think that's one of the turn-offs for me too. the red food coloring.

tinygoose Posted 15 Apr 2010 , 4:06pm

I like CakeMan Raven's red velvet, or is it CakeRaven Mans red velvet, I can never remember. It's the best I've found so far. Also make a good white velvet cake, just leave out the food color.

Chasey Posted 15 Apr 2010 , 5:11pm
Quote:
Originally Posted by tinygoose

I like CakeMan Raven's red velvet, or is it CakeRaven Mans red velvet, I can never remember. It's the best I've found so far. Also make a good white velvet cake, just leave out the food color.




Can you link the recipe here? I've been doing a search for 10 min in the recipe section and can't find it!! I don't know what I am doing wrong. icon_redface.gif Thank you!

tiggy2 Posted 15 Apr 2010 , 5:16pm

Sarah's tweeked red velvet on this site is moist and easy to make.............very delicious!

Chasey Posted 15 Apr 2010 , 5:39pm
Quote:
Originally Posted by tiggy2

Sarah's tweeked red velvet on this site is moist and easy to make.............very delicious!




I actually copied that one while on the search for the other one!! I looked for the most stars and comments and saw her recipe was on the most saved list as well. I will have to try it!

radtech Posted 15 Apr 2010 , 5:43pm

Chasey, the recipe is on FoodNetwork.com icon_biggrin.gif

Chasey Posted 15 Apr 2010 , 5:56pm
Quote:
Originally Posted by radtech

Chasey, the recipe is on FoodNetwork.com icon_biggrin.gif




icon_lol.gif Well that explains it! Ha! Thank you.

Chasey Posted 15 Apr 2010 , 6:00pm

Well shoot! I can't get to it here from work because it's posted blog style apparently. Darn firewalls!

lcottington Posted 15 Apr 2010 , 6:08pm

I do use the DH Red Velvet...doctored as follows with cream cheese frosting (triple torted) it is my most requested cake flavor...

DH Red Velvet Box
4 eggs
1 cup oil
1 cup milk
1 sm pkg Cheesecake Flavor instant pudding

I bake it low (340) and until done. Make sure you frost the day before it is due -- this cake wants to sit in its frosting for 24 hours before being eaten.

alvarezmom Posted 15 Apr 2010 , 6:21pm

Chasey, Here is the recipe

Cakeman Raven "Southern Red Velvet Cake"

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room tempature
2 large eggs, at room tempature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans (9 X1 1/2). In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whick together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotaing the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out, clean about 30 minutes.

Remove the cakes from the oven and run a knoife around the edges to loosen them from the sides of the pans. One at a time, onvert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand held electric micer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the canilla, raise the speed to high and mix briefly until fluffy.

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