Who here has tried the Duncan Hines Red Velvet cake mix? Is it any good?

Yes, I have tried it. It had virtually no flavor at all. It also seemed to be very dry, no matter what I tried to do with it. I was pretty disappointed with it.

That's not a good cake mix even if you sour cream or pudding to try to make it better. I tried it once and never again.

seriously, throw in vanilla pudding and add cold, strong black coffee in place of the liquid, and it is 100% better.....

I used DH as a base and doctored it up A LOT and received rave reviews, I also added the coffee, sr. cream, etc..It turned out so moist.

But like I always say, 1 Recipe + 10 people = 10 different results!

I used the DH red velvet and made it like a pound cake-4 eggs, extra oil, white chocolate pudding, and it was delish.

I also added an extra egg and white cholcolate pudding and it was very good and moist. I got rave reviews also! I find that red velvet is kind of a neutral flavor anyway. Not chocolate and not vanilla but very good non the less. How much extra oil did add poohsmomma, just curious?

I have made it several times (WASC) and have gotten rave reviews.

I have used it for cake balls, was pretty good, like the scratch better!!

It's nothing like the real thing

The recipe for a cake mix pound cake is:
cake mix
one box instant pudding
1/2 cup oil
1 1/4 cup water
4 eggs

I have tried the DH red velvet many times. The first few were trial and error... BUT... I have found what does WONDERS for that mix!

Instead of the water or milk... use Dr. Pepper!
Add one chocolate pudding pack.

Its actually one of my most requested cakes!! No kidding!!

That sounds very interesting! I have the choc pudding and the Dr. Pepper on hand... must go get a DH Red Velvet mix and check out your suggestion!

I too am off to try the Dr. Pepper

I've tried the chocolate pudding but Dr. Pepper sounds great!

I'm not a fan of red velvet...my stepmom makes a homemade one and no offense but my doctored cake mix one is more moist than hers.... I have never really had a red velvet cake I *love*...its just not one of my favorites, and I can't see the attraction. haha. Especially knowing I'm eating all that food coloring. Yuck!

Kitagrl- I think that's one of the turn-offs for me too. the red food coloring.

I like CakeMan Raven's red velvet, or is it CakeRaven Mans red velvet, I can never remember. It's the best I've found so far. Also make a good white velvet cake, just leave out the food color.

Sarah's tweeked red velvet on this site is moist and easy to make.............very delicious!

Chasey, the recipe is on FoodNetwork.com

Well shoot! I can't get to it here from work because it's posted blog style apparently. Darn firewalls!

I do use the DH Red Velvet...doctored as follows with cream cheese frosting (triple torted) it is my most requested cake flavor...

DH Red Velvet Box
4 eggs
1 cup oil
1 cup milk
1 sm pkg Cheesecake Flavor instant pudding

I bake it low (340) and until done. Make sure you frost the day before it is due -- this cake wants to sit in its frosting for 24 hours before being eaten.

Chasey, Here is the recipe

Cakeman Raven "Southern Red Velvet Cake"

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room tempature
2 large eggs, at room tempature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans (9 X1 1/2). In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whick together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotaing the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out, clean about 30 minutes.

Remove the cakes from the oven and run a knoife around the edges to loosen them from the sides of the pans. One at a time, onvert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand held electric micer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the canilla, raise the speed to high and mix briefly until fluffy.

Sounds yummy!

Many thank yous!! I copied both for myself and for a co-worker who has a finicky red velvet eater of a husband. We shall see which one of the 3... including DH ...wins!

I get rave reviews on the Red Velvet Redux recipe I posted here on CC:

http://cakecentral.com/recipes/7573/red-velvet-redux-easy-durable

One thing I love about it is that it isn't crumbly when cut.

Rae

This is really making me want red velvet right now!!