Red Velvet Cake, as I explained to my kids, is originally from Down South and was once the signature dessert at the Waldorf-Asotria in the 1920s. Over the years, the Red Velvet Cake has become an American favorite. Clearly my kids are deprived, or so they implied, because they've never even heard of Red Velvet Cake.
With the samples provided from Duncan Hines, I set out to see if this optimally hued Valetine treat would be a hit with my own sweethearts. It was! They not only look fabulous and festive when done, they taste divine. We opted for the cream cheese frosting on top and were blown away at how yummy it was combined with the Red Velvet Cake bottom. Making them was super easy too, which is a must for this busy mom.
Directions are of course on the Duncan Hines box, but I've included them below to give you an idea of just how easy they really are.
Ingredients:
• 1 pkg Duncan Hines® Red Velvet Cake Mix
• 1 1/4 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tub Duncan Hines® Classic Vanilla Frosting or Duncan Hines® Creamy Home-Style Cream Cheese Frosting
• Sprinkles or additional garnishes
Baking Instructions:
1. Preheat oven to 350°F for metal or glass pans, 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
2. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
3. Bake following in a 13 x 9-inch pan for 35-38 minutes, or bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
4. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Add Garnish. Eat.
