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

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Red Velvet Rose Bundt Cake

Alice Gless Recipe shared by:
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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.

  • Hands-On Time:1 Hour
  • Total Time: 2 Hours
  • Servings: 12
  • Rating:

Ingredients

  • 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

Baking Instructions

  1. It is important to have all ingredients at room temperature before you begin.
  2. Quickly mix dry cake mix and the cocoa.
  3. 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).
  4. Mix according to package instructions or until smooth using a scraper to work all the flour mixture in well.
  5. Coat the bundt or pan of your choice with cooking spray flour added.
  6. 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
  7. Cool 5 minutes, turn out of pan onto serving plate.
  8. Continue cooling until slightly warm.
  9. Put wax paper strips around bottom to catch drips
  10. Glaze
  11. Melt butter at very low temperature.
  12. Melt white chocolate squares into butter, stirring and being careful not to let it get too hot.
  13. Add the oil, Karo syrup, water and stir well.
  14. Add the sifted powdered sugar, vanilla and stir until well mixed.
  15. Immediately drizzle over cake, paying particular attention to the sides and center hole then finish with top and empty spaces.
  16. 6. When glaze has set, gently remove wax paper strips.
  17. NOTE: The glaze has a nice flavor but you might prefer a cream cheese recipe or one of the new glazes from Duncan Hines.

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Tips

frosting creations! Mocha flavor

frosting creations! Mocha flavor

I love making mini-donuts! Since I also LOVE coffee, I thought "why not ice my donuts with Mocha frosting creations? So I did and it is soooo good! You can dress them up with seasonal sprinkles or just leave them plain. I prefer them plain but most other people have enjoyed them with sprinkles. What is it about sprinkles? lol Shaved chocolate on top would also be nice. I also make a yellow cupcake and put a caramel filling in it and the Mocha flavor creations tastes wonderful that way as well!


instant pudding vs. cook & serve

instant pudding vs. cook & serve

I have seen several rum cake recipes. Some call for instant pudding and some call for cook and serve. Aside from the two different types of pudding all the remaining ingredients are the same. Does anybody know what the difference is between instant and cook and serve pudding and how it affects the cake?





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