I just want to thank newlywedws for posting her Red Velvet recipe in the recipes section. It came out AMAZING and I can't wait to serve it to my friend for her birthday!
http://www.cakecentral.com/cake_recipes_rate-2259-5.html
Rachel
Nope. Everyone I know who has tried the mix hasn't liked it.
Rachel
Rachel, did you use her frosting recipe too (the Mary Kay icing) or did you use cream cheese frosting?
I'm looking forward to trying this recipe but does anyone know how to doctor up a DH red velvet cake mix?
Hi,
I made this scratch recipe with the Mary Kay icing as well as a doctored DH red velvet cake mix w/ cream cheese frosting for a cake tasting I had with a bride and groom, and both cakes went over like a lead balloon (both with the bride & groom & mother-of-bride as well as with me, hubby, and kids). It's probably just that red velvet cake is weird to all of us (and I hate the thought of eating all that food coloring), but I actually kind of liked the Mary Kay frosting. The recipe was very easy and the texture and crumb of the cake was excellent. Red velvet is so strange...I can't quite define any flavor in it that is easily identifiable on the palate, and my family felt the same way, so I'm going there again. 
Plus a drop of the red food color splashed out of the bowl and onto the side of my white refrigerator, and left a long, permanent neon pink stain dribbed all the way down the side that even bleach didn't remove. 
Cakepro, I don't like red velvet either. But living in Georgia, I need a good recipe in my repetoire. This is the best so far.
I am going to be using cream cheese icing (will be making it in about 15 minutes.
Rachel
I did not like this cake and sure did not like the icing..
I like red velvet cake and I've really wanted to try this recipe. I've saved it to my recipe box, I've just not had the opportunity. My mother in law makes a very good scratch red velvet cake but whenever I make her recipe it turns out dry, dry, dry. I have also tried the Cake Mix Doctor's red velvet and didn't like it. Cake Mix Doctor uses a German Chocolate mix. I've not tried the DH red velvet mix for fear I won't like it.
This cake is a southern thing. Either you like it or you don't --no in between. I call the red velvet with cream cheese frosting the California Style red velvet and with the regular white icing is the Southern Traditonal red velvet. Like I said either you like it or you don't, I haven't had one in years can't wait to try this recipe her.
I used the DH german chocolate recipe-the one they had before they actually came out with the red velvet cake mix. it was pretty good. and red velvet is NOT red velvet without cream cheese icing....it makes it.
I don't care as long as I can just get a piece of it. I was fortunateto have been born and raised in the deep south and had the world's best RV cake baker in my Grandma who is now gone.. she has passed all of her recipes to me and her RV is awesome. The most identifiable flavor in it to me is cocoa..... it has a lot of it in there.....
if you are looking to doctor a RV mix, add a little cocoa and buttermilk... buttermilk is used in the best RV recipes... good luck..
I must say the one thing I do like about my MIL's red velvet cake recipe is you have to do that chemical reaction thing with the baking soda and vinegar before you put it in the cake. It's fun to watch it fizz up. Of course, that's just one of about 12 steps in making the cake. This recipe looks so much simpler. I think i'm going to go out and buy two bottles of food coloring next time I go to the store.
I am very confused. I have used the DH Red Velvet cake mix with fabulous results. I get a lot of compliments and requests for it. I do bake it at 325 and watch it very closely to make sure it doesn't overbake.
The only thing I add is some Mexican vanilla, and I use buttermilk instead of water.
And I always frost it with cream cheese icing . . . . anything else would be a crime. 
Okay I'm confused here. I was watching a cooking program not to many months ago and it stated that RV cakes actually began as far as it could be traced to the Waldorf Historians pastry chef in the late 1800's. That eggs and butter were not used but mayonaisse for moistness etc. Now I remember grandma making one with mayo but she is gone and I can't find that recipe. It had a rich cocoa flavor, and very tender. Anyone know that recipe? To DH brand of RV it tastes just like white cake colored red nothing compared to the real stuff. IMO
I'm looking forward to trying this recipe but does anyone know how to doctor up a DH red velvet cake mix?
I doctor the DH mix by using buttermilk in place of water, add 1 pkg. white chocolate instant pudding mix, use 4 eggs. You'll get a lovely red cake that is moist and delicious. I ice it with vanilla cream cheese buttercream.
Rae
All I can say is don't offer me an imposter "rvc w/ cream cheese frosting" Gag me 
. I KNOW what a RVC is suppose to be like, and I don't care who you are, you can be Colette Peters, etc., I'll argue w/ the best of them and then after I've spit out the bite of cake...I'll offer my family recipe. No sense in making an RVC if you can't make it w/ the correct frosting. Who wants some crusty cream cheese 
on a slice of RVC...not me! 
This recipe is very similiar to the recipe that has been past down from my Great Great Grandma.
Except one thing my Grandma and I do differently is instead of using two jars of red food coloring (who wants to see that come out really?) We use one and then fill it back up with water for the rest of the liquid. Have never noticed a difference in color or taste. However we have noticed a difference in the after effects.
HTH some who are concerened with all that coloring.
My family is from the midwest, but it is a crime to bring a RV cake with cream cheese on it. Although I have found out in the last few years that most people I talk to in this area eat it with Cream cheese icing... not for us!
Oh, Tug, wanted to add to bake it at 325, too!
Rae
Who wants some crusty cream cheese on a slice of RVC...not me!
Me! I can't have it any other way but that's just me and how I'm used to it. I <3 Red Velvet Cake.
I'm also used to the baking soda/vinegar combo thing. I may have to test this one out...thanks for posting. 
i made this cake twice (once for christmas and once for my cousin for her boyfriend's birthday). it was excellent. I have never made nor eaten red velvet cake before. i got a lot of compliments on it and will definitely make it again.
For those who don't like Cream Cheese try this, it's not a very sweet frosting but complements the cake.
Custard Frosting
1 cup milk
1/4 cup flour
1/8 tsp salt
1/2 cup shortening
1/2 cup butter or margarine
1 1/2 cups powdered sugar
1 tsp vanilla
Combine milk, flour and salt in a small saucepan; stir until smooth, using a wire whisk. Cook over medium heat, stirring constantly until thickened. Cool completely.
Cream shortening and butter; beat in powdered sugar and vanilla until smooth. Beat in milk mixture.
Since I love coconut I cover the cake with it - yummy
One day I only had one bottle of red coloring and it came out the same, go figure. I don't think about the dye, something is going to get me sooner or later. 
I want to live life to the fullest and what fun is it to worry about everything you eat or drink.
If you watched 20/20 the bottled water Aquafena (sp) comes from the Detroit River's tap water. I live by the Detroit River and that's where my water comes from. I only have to turn my sink on to get that fancy drinking water 
I have had great success with the DH red velvet cake mix. I agree with the theory of adding the buttermilk. A acquired taste and Southern thing. Some folks aren't familiar with Italian Cream cakes either. Not huge fan myself, and as a professional baker my greatest fear and loathing is a client ordering red velvet wedding cake with white Buttercream icing! It is a mess to mix, frost, cut and clean up.
My favorite cream cheese frosting recipe was published by Southern Living several years ago, uses no butter or vanilla, doubles and triples easily. After 16 years in the biz, this is the easiest to make, most stable, light and tasty - the ONLY recipe I use
12 oz frozen whipped topping (not light or fat free)
1 cup confectioners sugar
1/2 cup granulated sugar
8 oz cream cheese
Combine cream cheese, and sugars, mix well. Fold in topping
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