Kraft Red Velvet Cake Recipes

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding melted chocolate and food coloring to dry cake mix along with water, eggs and oil. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition. Stir in nuts.
• Fill and frost cake layers with cream cheese frosting.

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
• Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 12 min. Cool completely.
• Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
• Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.

Steps:

• Heat oven to 350°F.
• Spray 2 (9-nch) round pans with cooking spray. Line bottoms of pans with parchment. Combine flour, baking powder, baking soda and spices; set aside. Mix ketchup, water and food coloring in separate bowl until blended.
• Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in eggs, 1 at a time. Add flour mixture alternately with ketchup mixture, mixing well after each addition. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese, vanilla and remaining butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Beat on high speed until light and fluffy.
• Stack cake layers on plate, filling and frosting with cream cheese mixture.

Steps:

• Make Red Velvet cake as per package directions. Let cool. Crumble up cooked cake and put in large bowl. Add cream cheese icing to the cake. Stir together until mixed.
• Roll into 1 inch balls and place on cookie sheet lined with wax paper. Refrigerate for about 10 min.
• Melt your white chocolate, and then roll the balls into melted chocolate. Set aside on wax paper until chocolate hardens. You may garnish with leftover cake, drizzle with brown chocolate, or add your favorite holiday sprinkles.

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
• Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
• In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
• Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
• Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
• Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
• Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
• Ice the cake and top with raspberries.