RED VELVET LAYERED DESSERT
Need an interesting new holiday dessert? Treat your taste buds to the deliciously sweet layers of our Red Velvet Layered Dessert tonight. Assemble this Red Velvet Layered Dessert with red velvet cake, COOL WHIP and pudidng. Red and green chocolates make this dessert extra festive!
Provided by My Food and Family
Categories Recipes
Time 4h57m
Yield 24 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5476 g, Sugar 0 g, Protein 4 g
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
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