Red Velvet Pound Cake Using Cake Mix Recipes

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.

Steps:

• CAKE: Cream sugar, shortening, vanilla, food coloring and eggs.
• Add dry ingredients and milk.
• Bake in large and floured tube pan for 1-1/2 hours at 275 degrees.
• Turn out of pan to cool.
• ICING: Cream together cream cheese, sugar, vanilla and butter.
• Spread over cooled cake.

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.

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

Steps:

• Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.
• Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.
• When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.

Steps:

• Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
• Add egg and vanilla, beating until combined; set aside.
• Preheat oven to 325°.
• Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
• In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vinegar and vanilla.
• In a medium bowl, combine flour, cocoa, salt, and baking soda.
• Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• Spoon half the batter into prepared pan.
• Top evenly with cream cheese filling.
• Spoon remaining batter over filling.
• Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
• Let cool in pan for 10 minutes.
• Remove from pan, and cook completely on a wire rack.
• Garnish with powdered sugar, if desired.

Steps:

• Cake: Cream shortening, sugar and beat well, add eggs one at a time beating well after each addition.
• Add other ingredients alternating with milk and flavorings.
• Bake 1 hour and 15 minutes at 325 Soften the butter and cream cheese, beat well and add other ingredients until spreading consistency Ice cool cake.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy. Mix vanilla extract, salt, and baking powder into the creamed mixture. Beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl. Stir in cocoa powder and red velvet emulsion. Pour 1/2 the plain batter into the prepared pan. Add 1/2 the red velvet batter and swirl with a knife. Repeat with remaining plain batter and red velvet batter, swirling gently.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, about 90 minutes.

Steps:

• CAKE:.
• Move oven rack to center of oven.
• Preheat to 350 degrees.
• Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
• Remove excess flour.
• Set pans aside.
• Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
• Mix with electric mixer on low for 1-2 minutes. Stop.
• Scrape sides of bowl.
• Mix on medium speed for 2-3 additional minutes.
• Divide batter among the prepared cake pans.
• Place pans in oven.
• Bake cakes about 25-30 minutes.
• Remove from oven and let cool on a wire rack for 10-15 minutes.
• Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
• Cool completely, 30-45 minutes.
• FROSTING:.
• Place cream cheese and butter in a large bowl.
• Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
• Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
• Add the vanilla.
• Mix on medium speed until fluffy, about 1-2 more minutes.
• Place one cake layer, right side up, on a serving platter or cake plate.
• Spread top with the frosting.
• Put second layer, on top of first layer and frost the top and sides.

Steps:

• Preheat oven to 350°.
• Sift together flour and 3/4 teaspoon salt in a bowl.
• In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
• Add eggs, one at a time, beating just until yellow disappears.
• Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
• Add 1 cup cream and extracts, beating just until blended.
• Add remaining flour mixture, beating just until blended.
• Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
• Reserve 1 1/2 cups batter.
• Pour remaining batter into greased and floured 10-inch tube pan.
• Add melted chocolate and food coloring to reserved batter; stir until blended.
• Add to batter in pan in 2 batches, using a spoon to swirl the batters.
• Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on wire rack 30 minutes.
• Run a knife around edges to loosen cake; cool completely in pan.
• Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
• Let stand 15 minutes; sprinkle with glitter.