Red velvet, indeed! This deep red-huedcake is kept moist with the addition of (gulp!) mayonnaise (you’llnever know it’s there!). A sweetened cream cheese frosting topsit off.
Recipe: Red Velvet Cake
1 (18.25-ounce) package white cake mix 3 large eggs 1 1/3 cups water 3/4 cup mayonnaise 1 tablespoon red food coloring 1 (8-ounce) package cream cheese, softened 1/2 cup butter, melted 2 cups powdered sugar, sifted 1/2 cup chopped pecans
Preheat oven to 350°F (175°C).Grease and flour two 9-inch round cake pans. Line bottoms withwax paper.
Beat cake mix, eggs, water, mayonnaiseand food coloring in large bowl with electric mixer on low speed30 seconds, scraping bowl frequently. Beat on medium speed 2minutes. Pour batter into prepared pans.
Bake for 30 to 35 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes; removefrom pans. Immediately remove wax paper. Cool completely on wireracks.
Beat cream cheese and butter with electricmixer on medium speed until well blended. Gradually add sugar,beating well after each addition. Stir in pecans.
Spread cream cheese icing on top of onecake layer, place second layer on top and finish frosting entirecake.
Makes 12 servings.
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