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Full Online Book HomeLearning KitchenCakesandfrostings - Red Velvet Cake By Chefmom
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Cakesandfrostings - Red Velvet Cake By Chefmom Post by :Mihai Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2114

Click below to download : Cakesandfrostings - Red Velvet Cake By Chefmom (Format : PDF)

Cakesandfrostings - Red Velvet Cake By Chefmom

5 large sized eggs
1/2 cup oil
1 cup cool tap water
1 package French Vanilla Duncan Hines® cake mix
1 cup of Dark Chocolate Cake Mix, Duncan Hines ®
1/4 cup Dutch Processed Cocoa, like Hershey's European style®
2-4 Tbsp liquid red food color


Preheat oven to 350° and grease two 9-inch by 2-inch deep round pans.

In a mixing bowl, combine eggs, oil and water, pour cake mix and cocoa on
top and stir with paddle to combine.

Scrape bowl and add food color to make a deep red color.

Mix on medium for 2 minutes.

Scrape bowl and pour into prepared pans.

Bake until top springs back when touched lightly, about 30+ minutes.

Allow to cool in pans for 5 minutes, then turn out and sit right-side-up on
cooling racks.
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1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 oz red food coloring (I use only 1 oz bottle) 2 Tbsp. cocoa 1 tsp. salt 1 tsp. vanilla 1 tsp. baking soda 1 cup buttermilk 1 Tbsp. vinegar Preheat oven to 350 degrees F. Cream shortening, sugar, and eggs. Make a paste with coloring and cocoa - then add to shortening mixture. Add salt, flour, baking soda , buttermilk, vanilla, and vinegar. Don't beat hard, just blend. Bake in 2 (8") greased & floured pans at 350* Cream Cheese Frosting :2 (8 oz.) cream cheese, softened 2 sticks butter,
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1 oz. red food coloring 3 tbsp. cocoa 1/2 cup shortening (Crisco® recommended) 1 1/2 cups sugar 2 eggs 2 1/4 cups cake flour 1 cup buttermilk 1/4 tsp. salt 1 1/2 tsp. vanilla 1 tsp. baking soda 1 tbsp. vinegar Preheat to 350. Mix food coloring and cocoa together to form a paste. Cream the shortening, sugar and eggs together. Add to paste. Sift cake flour 3 times – important. Combine the cake flour and salt. Alternate adding the flour/salt mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix well between each
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