Red Velvet Cake

photo by:kraft

Red velvet cake is a celebration mainstay of the South and now, everywhere else. What makes this version so tantalizing is the smooth cream cheese frosting.

time

prep:

10 min

total:

2 hr 45 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) white cake mix

oz. BAKER'S Unsweetened Chocolate, melted

Tbsp. red food coloring

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2

cup butter or margarine, melted

pkg. (16 oz.) powdered sugar

1/2

cup chopped PLANTERS Pecans

Make It

PREPARE cake batter and bake as directed on package for two 9-inch round cake layers, adding chocolate and food coloring with water, eggs and oil; cool completely.

BEAT cream cheese and butter in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Stir in nuts.

FILL and frost cake layers with cream cheese frosting.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Special Extra

Decorate cake with the Seven Principles of Kwanzaa using red, green or black decorating gels.

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a cook

posted:2/4/2007

THE FIRST TIME I EVER HAD THIS CAKE IT BLEW MY MISBELIEFS THAT CAKES ARE JUST DECORATION AND SWEETNESS. RED VELVET IS A CAKE THAT WILL FOREVER BE REMEMBERED IN MY FAMILY!

a cook

posted:12/10/2006

I'm not sure what cake mix the prev. person used, but you have to use a quality cake mis with any recipe. i would not dare use a cake mix that stats "just add water" Regardless, I love this recipe! I make it for my family and co-workers all the time, and even my husbands friends request that I make them one! I will continue to use this recipe for making this cake. Thanks Kraft for making a difficult cake easy to make and very good!

a cook

posted:12/10/2006

I bought a white cake mix that only said "add water". I added the red food coloring and baking chocolate as stated. The cake came out flat and spongy-rubbery...it was embarrassing when I served it at a Christmas party recently. The recipe ingredients do not state eggs and oil but the instructions do...so that made it confusing. I baked the cake according to the instructions from the box..."add water". It was a disaster! I rather make "Red Velvet" cake from scratch...rather than taking short-cuts! It's worth the effort.

jgcossom

posted:11/25/2006

We love this easy to follow directions. My family and friends couldn't stop eating the cake.

renita54

posted:8/18/2006

red velvet is made thr real way from cake flour and a 1oz.food coloring i like the rael thing if thats the way you like it fine.

Glenda K

posted:4/6/2006

This is not even close to red velvet cake..the real red velvet cake is a moist red cake not overpowered with cho....... the icing is a cooked flour and milk base, beaten with butter and sugar. very creamy and smooth. Sorry it is a good cake but not red vel....If you have the real thing you will understand...

phoebebuford

posted:12/28/2005

i really enjoyed this recipe. It was so soft. I would make this again.

meandb

posted:11/5/2005

This is a nice short cut, but its not the orginal icing. The REAL red velvet icing is cooked. Milk and flour on the stove first and then add it to your sugar/butter mixture. Takes practice to get it right, but this one works well too.

Gale198

posted:8/11/2005

The cake comes out well. I prepared white chocolate-cream cheese frosting and added chocolate curls to the top of the cake. Served it for a "Tea Party" and it was a HIT!

gbaisden

posted:6/20/2005

Delish! My cake cracked and crumbled so it wasn't as pretty as the picture but it tastes yummy! I used super moist cake mix so I don't know if that had anything to do with the crumbling but I will make this one again. We all love it!