Duncan Hines Red Velvet Cake Mix
Decorating By Roxybc Updated 12 Aug 2011 , 3:41am by SugaryDelights
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. 
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 used it for cake balls, was pretty good, like the scratch better!!
Ive posted a similar thread in the recipe request forum, but would you mind sharing your scratch recipe as Id prefer to make it from scratch.
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!! 
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!
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.
Can you link the recipe here? I've been doing a search for 10 min in the recipe section and can't find it!! I don't know what I am doing wrong. 
Thank you!
Sarah's tweeked red velvet on this site is moist and easy to make.............very delicious!
I actually copied that one while on the search for the other one!! I looked for the most stars and comments and saw her recipe was on the most saved list as well. I will have to try it!
Well that explains it! Ha! Thank you. 
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.
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!!
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