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Pies & Tarts

Red Velvet Fudge Pie

Duncan Hines Recipe shared by:
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It's your favorite red velvet cake in a pie crust and topped with rich chocolate what could be better?

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: two pies (16-20 servings)
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 Signature Red Velvet Cake Mix
  • 1 package refrigerated pie crusts (2 crusts)
  • 1¼ Cups water
  • ⅓ Cup vegetable oil
  • 3 Large eggs
  • 1/2 cup butter
  • 1 package (12 oz.) semi-sweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk

Baking Instructions

  1. Preheat oven to 350°F. Grease two 8 or 9-inch pie pans*. Roll out crusts and press into prepared pie pans.
  2. Combine cake mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer on medium speed for 2 minutes. Pour into prepared pans. If desired, brush crusts with egg wash.
  4. Bake 30 to 35 minutes or until crusts are golden brown and toothpick inserted in center comes out clean. (Wrap edges of pie crust with foil if crust begins to get to dark.)
  5. Cool cakes completely on wire rack.
  6. Combine butter, chocolate chips (reserve ½ cup for garnish) and condensed milk in medium saucepan over medium heat stirring until smooth; let cool slightly. Evenly pour over cakes. Sprinkle with reserved chocolate chips. Cool completely before serving.
  7. *If using dark coated pie pans, preheat oven to 325°F and bake an additional 3 to 5 minutes.

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Tips

Fluffy Cake

Fluffy Cake

If you seek a more fluffy cake try adding a egg or sifting your cake mix.


Brain Cupcakes

Brain Cupcakes

Make these clever cupcakes for all of your little zombies using Wilton piping tip #10 and Duncan Hines Triple Chocolate cupcake mix. After baking the cupcakes according to the directions on the box, begin by piping two half circles across the top of each cupcake. Then, fill in each half circle individually by piping a zig-zagged line.





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