Red Velvet Remix

Posted by fanofcake

  This is a tweak on a recipe I found on here. The cake tasted amazing but it was heavy and did not make cupcakes well at all. So this is what I came up with. It is begins with a mix and is based loosely on the WASC method. I hope everyone has as much luck as I had. I also made a double batch when I came up with the recipe so if you need to make a smaller batch just halve the ingredients. A double batch will make 3-9in rounds and 2- 6in rounds. Also fill your pans between half and 3/4 full because the cake tends to not rise as much as other recipes. This recipe also does not contain vinegar or baking soda, so one may argue it is not a true Red Velvet cake. But I believe with the DH mixes the baking soda causes it to be flat and heavy. The picture shows the cakes in and out of the pans and a cupcake with the wrapper filled a little more than half way full.

Amount	Ingredient
2 boxes	DH Butter Golden
2 cups	flour (I used 1c all purpose and 1c cake, but you can use either)
2 cups	sugar
1/2 tsp	baking POWDER
1 box, 3.4 oz	Jell-O Chocolate Fudge instant pudding mix
4 Tbs	cocoa powder
8 whole	large eggs
2 cups	sour cream
1 cup	buttermilk or sour milk
1 1/3 cups	water
1 tsp	vanilla
2 sticks (1 cup)	butter - 1 stick softened
1 cup	chocolate chips (I used dark chocolate)
4-5 drops, as needed	Red food coloring

Directions

Preheat oven to desired temp. (Mine bakes bests at 330 F for cakes and 365 F for cupcakes) 1.Combine all dry ingredients and mix on stir or with a whisk. 2.Add eggs, butter, and sour cream. Combine water, milk, and vanilla. Add to mix. 3.Melt one stick of butter with chocolate. Add to mix. 4.Mix all ingredients for 3 minutes, adding food coloring until desired color is reached. Pour into greased/sprayed pans. Bake checking cakes after 28 minutes or cupcakes at 17 minutes. Cake is very soft straight from the oven. Let rest for a few minutes before turning out onto cooling racks.