I doubt I'll ever make this cake from scratch again because this is easier, faster and tastes better even though you have to buy and add a few extra ingredients. It's impossible to describe the flavor but I really like it (and I did put the vinegar on one side, baking soda on the other, then mixed, didn't seem to hurt anything). As I was eating a piece, I was thinking real whipped cream or a different, thicker glaze so I won't use this glaze again because I don't like the look of it even though it tastes ok.
I found my bundtlet molds and missing pans so if I make it again, I may try those and different sizes and shapes.
I put the narrow wax paper strips on the hot cake and pan before I overturned it; it worked well and made it easier than trying to nudge them in under there later.
It might be hard to find the white instant pudding, and we're not that big here. I guess vanilla would be the next option if you can't find white which helps retain the bright red color.
The recipe as it came to me in the 1960's was called Waldorf Red Cake and used the flour and milk base for the frosting as one member recently used. I don't know how it got to be Red Velvet (sure suits it) so I've called it that ever since I heard it.
Very moist, very red, very velvet Bundt cake made like a pound cake but with a nice texture suitable for cupcakes, rectangular or round layers.
- l box Duncan Hines white cake mix
- 2 teaspoons unsweetened cocoa
- 1 package Jello White Chocolate instant pudding (or White Cheesecake instant pudding)
- 1 full one-ounce bottle red food coloring
- 1/2 cup Crisco oil
- 1 cup buttermilk plus a scant tablespoon cold water
- 4 eggs
- 1 teaspoon vinegar optional
- 1 teaspoon baking soda optional
- Glaze
- 1 generous tablespoon butter, melted at very low heat
- 2 1-ounce squares of white chocolate for baking
- 1 tablespoon Crisco oil
- 1 tablespoon light Karo syrup
- 1 tablespoon plus 2 teaspoons hot water
- 1 sifted and rounded cup of powdered sugar
- A few drops of vanilla
- It is important to have all ingredients at room temperature before you begin.
- Quickly mix dry cake mix and the cocoa.
- Add the rest of the ingredients in the order given except save the vinegar and soda for last (I used it but it could probably be omitted).
- Mix according to package instructions or until smooth using a scraper to work all the flour mixture in well.
- Coat the bundt or pan of your choice with cooking spray flour added.
- Bake at 350 F or according to package for about 40 minutes or until top is firm when gently pressed and/or wooden toothpick comes out clean
- Cool 5 minutes, turn out of pan onto serving plate.
- Continue cooling until slightly warm.
- Put wax paper strips around bottom to catch drips
- Glaze
- Melt butter at very low temperature.
- Melt white chocolate squares into butter, stirring and being careful not to let it get too hot.
- Add the oil, Karo syrup, water and stir well.
- Add the sifted powdered sugar, vanilla and stir until well mixed.
- Immediately drizzle over cake, paying particular attention to the sides and center hole then finish with top and empty spaces.
- 6. When glaze has set, gently remove wax paper strips.
- NOTE: The glaze has a nice flavor but you might prefer a cream cheese recipe or one of the new glazes from Duncan Hines.
