RED VELVET CAKE MIX CINNAMON ROLLS
Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.
Provided by Food Network Kitchen
Time 3h15m
Yield 12 rolls
Number Of Ingredients 12
Steps:
- Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
- Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
- Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
- Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
- Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
- Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
- Spread the frosting over the warm rolls and serve.
RED VELVET CAKE III
Moist and delicious easy cake!
Provided by Mary
Categories Desserts Cakes Red Velvet Cake Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
- Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool.
- Beat together milk and cream cheese. Mix in 1 box pudding mix. Fold in whipped topping. Spread on cooled cake. Refrigerate.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 36.6 g, Cholesterol 56.7 mg, Fat 18.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 407.2 mg, Sugar 24.2 g
EASY RED VELVET CAKE
This is a beautiful, easy red velvet cake with a little more chocolate than other versions. Using a white cake mix gives you a headstart and assures a moist cake. Tastes great with cream cheese frosting.
Provided by Claire312
Categories Dessert
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Mix all ingredients in large mixing bowl.
- Beat until well blended-- about 3 minutes.
- Pour batter evenly into two greased and floured 8 or 9 inch round pans.
- Bake at 350 for 30 minutes.
- Let cool in pan for 10 minutes.
- Turn from pan and let cool completely.
- Frost with cream cheese icing.
Nutrition Facts : Calories 283.7, Fat 13.9, SaturatedFat 2.9, Cholesterol 47.3, Sodium 418.1, Carbohydrate 36.2, Fiber 1, Sugar 24.9, Protein 4.7
EASY RED VELVET CAKE
When red velvet is the requested cake, don't worry about creating a complicated batter. Just pick up Betty Crocker™ cake mix, red food color and a few other pantry staples for an Easy Red Velvet Cake. The classic frosting is made with cream cheese, milk, whipping cream and powdered sugar. Make red velvet cake for the next birthday party request or just because you're craving it.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
- Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
- In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 1 g
RED VELVET CAKE
From whole wheat flour to egg whites, this is a healthier, lower in fat & cholesterol alternative to traditional red velvet cake. Note: Use glass or metal utensils---the food coloring will stain plastic!
Provided by JelsMom
Categories Dessert
Time 50m
Yield 12 slices
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F Grease & lightly flour two 9" cake pans.
- Combine sifted flour & salt; set aside.
- Put cocoa in small bowl. Gradually add food coloring, stirring until smooth. Set aside.
- With electric mixer at medium speed, cream together shortening & sugar. Beating 5 minutes until fluffy. (Do not shorten shortening/sugar creaming time!).
- Gradually add egg whites, beating for at least 30 seconds after each addition.
- With mixer at low speed, add flour mixture to sugar mixture alternately with buttermilk & vanilla, scraping sides of bowl as necessary.
- Add cocoa mixture. Blend well by hand. Do not beat.
- In small bowl, hand mix vinegar w/ baking soda. Stir briefly to mix, and then fold into cake batter. Do not beat.
- Pour batter into prepared cake pans. Bake 25-30 minutes or until toothpick tests done.
- To make frosting: Combine sugar, water, cream of tartar and salt in saucepan. Bring to boil, stirring until sugar is dissolved & mixture is syrupy.
- While beating with electric mixer, gradually add syrup to unbeaten egg whites in mixing bowl. Do not stop beating until stiff peaks form (about 7 minutes). Beat in vanilla.
- Allow cake layers to cool on rack 10 minutes before turning out, and let cool completely before frosting.
Nutrition Facts : Calories 333.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 0.8, Sodium 319.2, Carbohydrate 59.9, Fiber 3.2, Sugar 42.9, Protein 5.5
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