Red Velvet Cake
|
Notes
Wearing food service gloves |
|
Ingredients
| 1 | lb. | Red velvet cake mix – Pilsbury |
| 4 | oz. | Water (1) |
| 3½ | oz. | Water (2) |
| 3 | oz. | Water (3) |
| 2 | oz. | Oil, vegetable |
| 1 | ea. | Baking pan spray |
Preparation
- Mix cake mix and water (1) for two minutes on slow speed in a stand up mixer with a paddle attachment.
- Pour water (2) in mixing on low until incorporated.
- Scrape bowl and mix on medium for two minutes.
- Mixing on low add water (3) and oil until smooth.
- Spray two mini bundt baking pans with baking pan release.
- Using number 24 disher (red handle) fill each mold with a level scoop of batter.
- Bake for 9 to 11 minutes. Until knife comes out clean.
- Allow to cool at room temperature. Put on parchment paper lined pan, wrap and store under refrigeration until used.
Related Recipes
Bread Pudding
Chocolate Mousse
Chocolate Pudding
Palmer House Brownie
Red Velvet Cake
Black Cherry Pots de Creme
Chocolate and Berries Dessert Cup
Crème Brûlée
Flourless Chocolate Torte
Fruit and Yogurt Parfait
Red Velvet Cake Cream Cheese Icing
