doctored red velvet box cake

I would suggest white chocolate or vanilla. Waiting for it to cook now, although it smells delicious. I would try googling 'strawberry cream cheese frosting' and I am sure lots of recipes will pop up. Just be really careful! Or does anyone know how many cups of batter you put in each of the 3-9 inch pans? The intriguingly dark color of red velvet cake has fascinated foodies since its origins in the early 1900s -- and everyone else after the blood-red hue became a punchline in the 1989 movie "Steel Magnolias." I didn’t read the full recipe all the way through before throwing all the ingredients into my mixer. Do you still add the water to the cake mix? So glad you all loved these. I think this is too much. Thank you ❤️. post #4 of 11 Thank you both for your quick response. ... White/Yellow Durable Cake for Carving~Doctored Box Mix. Baking is so finicky with altitude and what not so I know it's different for everyone. In some areas, no one would probably mind if you used a box or if you made a cake from scratch. Prepare a cookie sheet (12"x17") by spraying with bakers spray. I love this blog and I love sharing recipes, and I even love it when readers leave comments. I plan to make a naked cake and want to make the cake ahead of time and freeze it. The round cake pans I use are 9" so 8" pans are not that much different so I think it would be fine. Can I use heavy whipping cream instead of milk? The price is a little bit more expensive than the super cheap box mix but I believe you… So happy you love the recipe! I will go do that. I still make this doctored up cake recipe all the time for birthdays and dessert, and many people I know use it with great success. The cake batter is thick but I've never had it be as thick as you described. Thanks! I've been scrolling through all the comments hoping someone else had the same troubles as me. I've used this cake over and over so many times....and it is honestly better than the store bought cakes I've purchased in the past. I recently updated this recipe (with a new post and recipe) for all those having problems with this one. I know others have asked. … Any milk should work fine, including buttermilk. Also almond extract instead of vanilla. Great taste but flat. Sounds delicious, especially that lemon curd in the middle! I read through every comment before making this cake. It was dense but light and fluffy. Hey loves!Welcome back to my channel. Thank you! I don't want that for the cupcakes I am making for this weekend though. Post navigation. That's the part I eat, because I love icing on the cake and I get a smidgen more icing that way. Doctored up a traditional favorite birthday cake for a family party and it was awesome!!! Duff Goldman It makes me sad that this recipe seems to not work well for some but great for others. I would like to do the Strawberry Cheesecake with cream cheese filling and frosting, if I add fresh strawberries to the mix how much less liquid do I use. I just hope it tastes good. Hello, I just made the cupcakes, mine fell. Yes the cupcakes are the de rigueur red, but they are filled with mini chocolate chips to bring out the chocolate flavor. Definetly making your recipe in other cakes in the future. Sugar free should work just fine. 2. I am honestly at a loss with this recipe! I recently reinvented this recipe with this current one that accommodates the smaller box sizes Yours sounds delicious. I found this the other night when I was looking for a good recipe. I was out of vanilla flavoring..... thought I had some.... but.....the cake was delicious. I made cupcakes today using your directions and they turned out flat. When useing fresh fruits, do I use less liquid? I'll be making another soon, this time using chocolate cake and red velvet pudding and then again with strawberry cake and cheesecake pudding. It occurred to me that adding all the extra oil, sour cream, and eggs (all heavy ingredients) that perhaps there should be more leavening agents (baking powder or soda)? So sorry it did not work well for you. While this wasn't the most aesthetically pleasing cake, the flavor..... the texture.... OH EM GEEEEEE! Join the discussion today. I had store bought lemon frosting on hand as well, and this inspired me to try kicking that up a notch as well. Use butter. 1/2 cup icing sugar. I made 24 cupcakes and had a little left over batter. That's what all the ones were that I saw. Well, I made my cake mixes exactly as directed with 3 eggs, 1/3 cup oil, and however much water, then proceeded to add everything in this recipe as well (for anyone who lost count, that's 7 eggs per box of mix!). That is so awesome that they were still loved even though they fell flat. Also on 350. I filled the pans up with the recommended amount of cake mix. Start with 1/2 cup. Hands down the best cake I've ever had home made. And your cake sounds amazing!! I use applesauce in stead of oil. I made a small Pan with the extra batter and me and my husband ate it without even frosting it! Thank you! I followed the recipe exactly and tested my cake with a toothpick until it came clean and it fell as it was cooling. I am so sorry you're having trouble with this. We're new to this GF baking - three grandbabies GF intolerant. Cake Recipes by the Cake Mix Doctor are based on using Anne's cake mixes for natural baking shortcuts. I agree, the flavor and texture of this cake is out of this world. I just made an 11x15 and doubled the recipe, it was perfect. I am truly grateful, and in your debt because I now have a one up on my MIL for the first time EVER. Thanks for coming to leave your feedback :). I used black cherry Greek yogurt instead of sour cream. This is how I make it now.. It was fantastic. But for this recipe, either one would work just fine. I always have to bake longer than the suggested time. I've tried several different ways and you're right there is just too much moisture. I've been baking for fifty-plus years and have never had such a failure.

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