I'm munching on the overfilled part of my third 3-D Skull cake. OMG it is SOOOOO good. All this time I've been yakking about how red velvet is a fad, doesn't taste any different, yada yada yada. Well, I officially apologize. I was wrong. I still personally prefer chocolate, sour cream white, but this recipe is awfully good.
I just tasted the warm cake sliced off the 'top' of the 3-D skull and goodness, it doesn't need cream cheese frosting. It actually does taste "unique". And it absolutely does NOT taste like the base is from a box mix.
Here's the recipe:
Courtesy of BlakesCakes from CakeCentral.com—DOCTORED RED VELVET CAKE:
1 Duncan Hines Red Velvet Cake Mix
1 box white chocolate (hard to find) or chocolate instant pudding mix
1/2 c. sour cream
1/2 c. buttermilk [I use buttermilk powder mixed with water to 'make' the buttermilk for my baking]
1/3 c. vegetable oil
1 tsp. vanilla extract
BlakesCakes: “Hand mix all ingredients until incorporated and then mix on medium with a hand mixer for 1:30 to 2:00 minutes. Bake at 325 until a toothpick comes out clean. The cake is tasty and sturdy. I often ice with a 50/50 mixture of homemade buttercream and canned cream cheese icing so that the cake can stay at room temp for long periods.”
Cakediva, this doesn't answer your question, but you can easily make buttermilk by putting one tablespoon white vinegar or lemon juice in your measuring cup, then adding enough milk to measure one cup. Here is [l=a link/http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm[/l] to the recipe on how to make your own buttermilk.
I've done this many a times when I get a hankering for buttermilk pancakes and don't have buttermilk on hand. I always have vinegar and usually have milk.
Whoknew, I've yet to make a red velvet cake although my brother in law would like one. Maybe this will inspire me to do it.
The powdered buttermilk is available in my Wal-mart store, with the other milks (sweetened condensed,& evaporated). It is a yellow, red & white 12 oz. can ( round box). Must be refrigerated after opening. FYI
My Better Homes & Garden cook book has a Red Waldorf Cake in it, aka Red Velvet. It uses the creamy frosting that is milk/flour/granulated sugar and vanilla. I have got to make me one of these cakes, whether I use the DH mix (which I bought the other day) or from scratch. Hmmmm.
I actually have the recipe right straight from the Waldorf. Someone I know paid 300.00 for them to mail it to them. He then gave it to me. I haven't made that recipe yet, but I just made the doctored one & it was pretty good.
sunshinehobbyist--One box of doctored DH mix will generally produce about 5 cups of batter. When I made my 3-D skull cake, I measured the red velvet recipe to see how much and got these results:
2 doctored Red Velvet recipes make a total of 12-1/2 cups of batter. (I make cupcakes with the leftover batter.)
So, you should have had 6 to 6-1/4 cups of batter with one batch of the recipe listed above.
Just a note to those of you who should EVER wish to measure red velvet batter......don't. Man, I had RV everywhere! I made a double batch in my KA, then poured into measuring cups to measure total # of cups. Then I poured it into each half of my 3-D skull pan, and measured how much in each half, then added them to get the cups for the whole skull, then, measured the amount left over.
If the police had happened to drop by, they would have thrown me in jail after seeing my face, hair, arms, apron, sink, pencil, paper, counter, floor. [It was actually VERY Halloween-ish]
Lol, it all came out all right. I had two boxes of RV cake mix, along with two boxes of white chocolate pudding. I bought it a long time ago to use in...well I'm not sure but I am glad that I was able to finally use it and free up some space in my cupboard!