Red Velvet WASC recipe
Can anyone tell me how to use red Velvet cake Mix with the WASC recipe?
Thanks,
Rita
Replies to This Discussion
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Permalink Reply by Linda Wolff on
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Here is the best one that I have tried to date, and I don't even bother making it from scratch anymore because this one tastes sooooo good and is moist at the same time!
RED VELVET RE-MIX
1 box of Red Velvet cake mix (I think DH is the only brand that makes it)
1 cup flour
1 cup sugar
1 cup sour cream
1 cup buttermilk
4 eggs
1/3 cup oil
1 or 2 tbsp. LorAnn Red Velvet color and flavoring https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion-new.aspx
add the flour and sugar to the cake mix and mix on low to blend it all together. Next add the eggs, milk and sour cream, and mix on low until everything is blended then add the oil and the flavoring. The flavoring is a deep, deep red, so it really will intensify the color to a very rich red. Mix on medium speed for about a minute or two. Pour into 2 or 3 eight inch or 2 nine or 10 inch pans that have been prepared with cake release and parchment circles on the bottom. Bake at 350 degrees for approx. 30 minutes or until a toothpick comes out clean. If you give it a try, let me know what you think.
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Permalink Reply by Rita Cooper on
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Thank you Linda! You're a life saver!
Linda Wolff said:Here is the best one that I have tried to date, and I don't even bother making it from scratch anymore because this one tastes sooooo good and is moist at the same time!
RED VELVET RE-MIX
1 box of Red Velvet cake mix (I think DH is the only brand that makes it)
1 cup flour
1 cup sugar
1 cup sour cream
1 cup buttermilk
4 eggs
1/3 cup oil
1 or 2 tbsp. LorAnn Red Velvet color and flavoring https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion-new.aspx
add the flour and sugar to the cake mix and mix on low to blend it all together. Next add the eggs, milk and sour cream, and mix on low until everything is blended then add the oil and the flavoring. The flavoring is a deep, deep red, so it really will intensify the color to a very rich red. Mix on medium speed for about a minute or two. Pour into 2 or 3 eight inch or 2 nine or 10 inch pans that have been prepared with cake release and parchment circles on the bottom. Bake at 350 degrees for approx. 30 minutes or until a toothpick comes out clean. If you give it a try, let me know what you think.
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You bet! I hope you like it as well as my family does.
Rita Cooper said:Thank you Linda! You're a life saver!
Linda Wolff said:Here is the best one that I have tried to date, and I don't even bother making it from scratch anymore because this one tastes sooooo good and is moist at the same time!
RED VELVET RE-MIX
1 box of Red Velvet cake mix (I think DH is the only brand that makes it)
1 cup flour
1 cup sugar
1 cup sour cream
1 cup buttermilk
4 eggs
1/3 cup oil
1 or 2 tbsp. LorAnn Red Velvet color and flavoring https://www.lorannoils.com/p-9175-red-velvet-bakery-emulsion-new.aspx
add the flour and sugar to the cake mix and mix on low to blend it all together. Next add the eggs, milk and sour cream, and mix on low until everything is blended then add the oil and the flavoring. The flavoring is a deep, deep red, so it really will intensify the color to a very rich red. Mix on medium speed for about a minute or two. Pour into 2 or 3 eight inch or 2 nine or 10 inch pans that have been prepared with cake release and parchment circles on the bottom. Bake at 350 degrees for approx. 30 minutes or until a toothpick comes out clean. If you give it a try, let me know what you think.
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Permalink Reply by June Kowalczyk on
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GRRrrrrrrr we CAN"T get Duncan Hines red velvet cake mix here!!!!
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You are kidding, me June! How close are you to the border of the USA? Can you order it? In all honesty, June, I would try the LorAnn Red Velvet flavor and mix it with a chocolate cake. The buttermilk and the sour cream along with that flavoring would probably do the trick. If you go to the link I posted, it even has recipes to mix with other cake mixes.
June Kowalczyk said:GRRrrrrrrr we CAN"T get Duncan Hines red velvet cake mix here!!!!
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Linda,
I baked 2 (10 inch )cakes from this recipe after you sent it. I didn't have the LorAnn Red Velvet, so I substituted with Sweet Buttery Dough Emulsion. I nixed the idea of adding extra red color. I also added malted milk powder because I have always used it in my chocolate cakes. We loved it! I do plan on ordering the LorAnn Red Velvet for next time. Thank you again for coming to my rescue!
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Ohhhh! Malted milk powder! Now that's a new one! I'll have to remember to try that one out sometime, and I have that sweet buttery dough emulsion up in my cake baking cupboard, so I'm set except for the malted milk powder.
Rita Cooper said:Linda,
I baked 2 (10 inch )cakes from this recipe after you sent it. I didn't have the LorAnn Red Velvet, so I substituted with Sweet Buttery Dough Emulsion. I nixed the idea of adding extra red color. I also added malted milk powder because I have always used it in my chocolate cakes. We loved it! I do plan on ordering the LorAnn Red Velvet for next time. Thank you again for coming to my rescue!
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That stuff makes chocolate cakes soar thru the roof! I doubled the recipe and added just 1 cup to the mix. Next time I might add 2...but 1 was good.
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What is the brand, Rita?
Rita Cooper said:That stuff makes chocolate cakes soar thru the roof! I doubled the recipe and added just 1 cup to the mix. Next time I might add 2...but 1 was good.
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Carnation. I find it where the Nestle Milk powder is. I've used other kinds and can't tell the difference. They even have a vanilla or plain malt. I baked cookies once using it and added banana flavoring to it and they were awesome!
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Thanks Rita! Can't wait to give it a try!
Rita Cooper said:Carnation. I find it where the Nestle Milk powder is. I've used other kinds and can't tell the difference. They even have a vanilla or plain malt. I baked cookies once using it and added banana flavoring to it and they were awesome!
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I really do appreciate you helping me tonight!
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