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So moist. So delicious. And so much more.™

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Cakes

Cherry Red Velvet Cake

Duncan Hines Recipe shared by:
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This is a moist, fruity Red Velvet cake that's pure heaven. Cherries and buttermilk are the secret add-in, and the homemade icing is a special treat. For a frosting shortcut, you can always use Duncan Hines Cream Cheese Frosting.

  • Hands-On Time: 30 Minutes
  • Total Time: 1 Hour
  • Servings: Makes 8 servings.
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 package Signature Red Velvet Cake Mix
  • ½ cup buttermilk
  • 1 (21 oz.) can Duncan Hines Comstock® Country Cherry
  • ½ cup butter, melted
  • 3 large eggs
  • 1 tsp. pure vanilla extract
  • 9 oz. white baking chocolate
  • 12 oz. cream cheese, at room temperature
  • 6 tbsp. butter, at room temperature
  • 1½ tsp. pure vanilla extract
  • 4½ cups confectioners’ sugar
  • 7 oz. flaked coconut

Baking Instructions

  1. Preheat oven to 350ºF. Grease and flour 3 round 8" cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve ½ cup of the syrup.
  2. In a large mixing bowl, add cake mix, buttermilk, ½ cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
  3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
  4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
  5. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
  6. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2½ cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
  7. To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries. Place the second layer on the first and frost. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.

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Tips

High Altitude Instructions are a recipe for failure

High Altitude Instructions are a recipe for failure

DO: add the extra flour, alter the amounts of oil and water as indicated in the high altitude instructions. DO NOT: Bake at 375 unless you intend to use the finished product as a weapon (i.e., blunt instrument) DO: Bake for the length of time that is recommended. BONUS TIP: Add a fourth egg. This will compensate for the issues with a sunken cake center - even when using 8 inch rounds.


Carmel Chocolate Bar

Carmel Chocolate Bar

Add one 8 oz bag of Heath Toffee Bits to the Carmel Chocolate Bar recipe found on the Carmel Cake Mix - makes the bars much more moist and rich.





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