Your Red Velvet....

Lounge By mslesuer Updated 19 Oct 2010 , 5:15pm by cai0311

mslesuer Posted 18 Oct 2010 , 11:54am
post #1 of 7

What do you do to your boxed mix to keep it moist!?!...

6 replies
cai0311 Posted 18 Oct 2010 , 8:14pm
post #2 of 7
yummy_in_my_tummy Posted 18 Oct 2010 , 8:28pm
post #3 of 7

I just made a Red Velvet yesterday... I used the WASC receipt here on CC with a box of Duncan Hines Red Velvet. It turned out very yummy.

You just sift 1C of sugar and 1C flour with your box mix. In a separate bowl, mix 3 eggs, 1C sour cream, some extract (I just pour a little bit in, I used vanilla for the Red Velvet) and 1C liquid (I used milk). Mix all together and the beat in your dry mix.

Came out great!

mslesuer Posted 18 Oct 2010 , 8:28pm
post #4 of 7

Thanks Cai...

how far in advance do you make it?

mslesuer Posted 18 Oct 2010 , 8:30pm
post #5 of 7

thanks yummy....I will try that also!

yummy_in_my_tummy Posted 18 Oct 2010 , 8:34pm
post #6 of 7

I like it because it's easy to remember! lol 1C of everything except the eggs and extract!

You can also use it with chocolate, and white/vanilla cakes. To make different flavors, you just use different liquid & extract. For example, I make an Orange Dreamsicle cake, so I use white cake mix, and for the liquid I use orange juice, and add orange extract in lieu of vanilla. It's a super versitile recipe.


cai0311 Posted 19 Oct 2010 , 5:15pm
post #7 of 7

For a cake that is delived on Saturday I either bake on Saturday/Sunday and freeze until Wednesday or bake Tuesday/Wednesday and do not freeze the cake.

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