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    Chefmom's Red Velvet Cake

    Recipe Link: http://home.beseen.com/hobbies/circuitsurfer/welcome.html

    List of Ingredients




    5 large sized eggs
    1/2 cup oil
    1 cup cool tap water
    1 package French Vanilla Duncan Hines® cake mix
    1 cup of Dark Chocolate Cake Mix, Duncan Hines ®
    1/4 cup Dutch Processed Cocoa, like Hershey's European style®
    2-4 Tbsp liquid red food color

    Recipe



    Preheat oven to 350° and grease two 9-inch by 2-inch deep round pans.

    In a mixing bowl, combine eggs, oil and water, pour cake mix and cocoa on top and stir with paddle to combine. Scrape bowl and add food color to make a deep red color.

    Mix on medium for 2 minutes.

    Scrape bowl and pour into prepared pans. Bake until top springs back when touched lightly, about 30+ minutes.

    Allow to cool in pans for 5 minutes, then turn out and sit right-side-up on cooling racks.

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    A Note from Chefmom.....
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    This is my quick and easy version of the classic deep red cake. It pairs very well with any basic buttercream, or cream cheese frosting. I like to press toasted, chopped pecans around the sides of the cake for that Southern touch.
 

 

 

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