Microwave in 30-second intervals until melted, stirring often. Split the chocolate mixture evenly into two bowls. Next, add the red velvet cake mix into one of the bowls and the white cake mix into the other. Stir in the cake mix until smooth and combined. Pour red velvet fudge mixture into the prepared pan. 1. Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. 2. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans. 3. 1) Whisk together cake flour, cocoa powder and salt. Set aside. 2) Cream butter and sugar, then add eggs. 3) Alternate adding your flour mixture and buttermilk, plus vanilla extract. 4) Then add red food coloring and a mixture of baking soda plus vinegar. 5) Mix until all ingredients are completely combined. No really it does. I know that a lot of people only associate red velvet with Christmas, but for me, red velvet is definitely a February thing. And for some reason this year, I really went full force with the V-Day eats. No idea why, but it was fun (so umm, check back next week because there is a lot of good food coming your way). Instructions. Preheat oven to 350°F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess. Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. mZCWd.

red velvet cake harvest